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Food and wine pairing ideas

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Food and wine pairing

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

This dish pairs well with 110 drinks :

Anjou rouge

Anjou rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine of at least 2 years old.
Don't hesitate to decant the wine.
>dish info

Anjou Villages

Anjou Villages
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
>dish info

Bandol rouge

Bandol rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine of at least 5 years old.
>dish info

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 1 to 2 years old.
>dish info

Bergerac rouge

Bergerac rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info

Bourgueil rouge

Bourgueil rouge
Still red wine(s)

Serve at 14-17°C or 57-63 °F.

Prefer a pairing with a wine aged 2 to 4 years old.
>dish info

Buzet rouge

Buzet rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 2 to 4 years old.
>dish info

Cahors

Cahors
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info