Food and wine pairing
Photo de Yun Huang Yong (CC BY 2.0)
ajoutée le 11/12/2022
https://www.flickr.com/photos/goosmurf/539915792/
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
Synonyms
- Tripe cooked Caen-style
See also:
- Tripes
This dish pairs well with 39 drinks :
Pouilly-Fuissé
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 2 to 6 years old.
>dish info
Pouilly-Fumé
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Pouilly-Loché
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Pouilly-Vinzelles
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Quincy
Still white wine(s)
Serve at 06-08°C or 43-46 °F.
Prefer a pairing with a wine under 3 years old.
>dish info
Reuilly blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine under 3 years old.
>dish info
Saint-Pourçain blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Saint-Véran
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Sancerre blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 5 years old.
>dish info
Still red wine(s)
Still rosé wine(s)
