Food and wine pairing ideas
Photo by Larry Koester(CC BY 2.0)
https://www.flickr.com/photos/larrywkoester/52239221358/
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Pinot blanc
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Pair with a wine of 1 to 2 years old.
Aging potential (estimation) : 2 to 4 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old. ”
Red
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Red
Serve at 12-14. °C (54-57 °F)
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Pair with a wine under 4 years old.
Aging potential (estimation) : 6 to 8 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 8 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with the sauce.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with the sauce.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with the sauce.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with the sauce.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 5 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with the sauce.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old. ”
Red
Serve at 14-16. °C (57-61 °F)
Main grape variety: Côt
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”