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Food and wine pairing ideas

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Food and wine pairing

Spare-ribs with barbecue sauce

Barbecue sauce : sauce made from tomato purée and/or vinegar, with spices (mustard, paprika, chili pepper, black pepper, etc.), onion, and a sweetener (brown sugar, molasses, honey…) that can be used as a marinade.

This dish pairs well with 20 drinks :

Amber ale

Amber ale
Beer(s)

Serve at 06-09°C or 43-48 °F.

Pair according to the hotness of the spices.
>dish info

Brown Ale

Brown Ale
Beer(s)

Serve at 10-12°C or 50-54 °F.

Pair according to the hotness of the spices.
>dish info

Cairanne rouge

Cairanne rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pair according to the hotness of the spices.
>dish info

Costières de Nîmes rosé

Costières de Nîmes rosé
Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Pairing with a dominant Grenache and Syrah grapes.
Pair according to the hotness of the spices.
>dish info

Costières de Nîmes rouge

Costières de Nîmes rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pairing with a dominant Grenache and Syrah grapes.
Pair according to the hotness of the spices.
>dish info

Côtes de Bourg rouge

Côtes de Bourg rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a developed wine.
Pair according to the hotness of the spices.
>dish info

Côtes du Roussillon rosé

Côtes du Roussillon rosé
Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Pairing with a dominant Grenache and Syrah grapes.
Pair according to the hotness of the spices.
>dish info

Côtes du Roussillon rouge

Côtes du Roussillon rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Pairing with a dominant Grenache and Syrah grapes.
Pair according to the hotness of the spices.
>dish info

Dark lager

Dark lager
Beer(s)

Serve at 06-10°C or 43-50 °F.

Pair according to the hotness of the spices.
>dish info

Fitou

Fitou
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Pair according to the hotness of the spices.
>dish info

Médoc rouge

Médoc rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine with soft tannins.
Pair according to the hotness of the spices.
>dish info

Milk stout

Milk stout
Beer(s)

Serve at 13-15°C or 55-59 °F.

Pair according to the hotness of the spices.
>dish info

Saint-Chinian rouge

Saint-Chinian rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 2 to 5 years old.
Pair according to the hotness of the spices.
>dish info

Vacqueyras rouge

Vacqueyras rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 2 to 5 years old.
Pair according to the hotness of the spices.
>dish info