Meal and wine pairing
Photo by Tim Regan(CC BY 2.0)
https://www.flickr.com/photos/dumbledad/3205323885/
Cheek and pigtail stew
Synonyms: Cheek and pigtail pig stewThis dish pairs well with:
Wine colors
Anjou Brissac
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Prefer a pairing with a wine of at least 2 years old.
Aging potential (estimation) : 7 to 10 years old. ”
Anjou Villages
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a young (1 to 2 years old) and fruity wine with tannins.
Aging potential (estimation) : 8 to 12 years old. ”
Béarn
Red
Serve at 13-15. °C (55-59 °F)
“ Prefer a pairing with a young wine (2 years) and fruity wine with tannins.
Aging potential (estimation) : 2 to 5 years old. ”
Bourgogne Passe-Tout-Grains
Red
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Bourgueil
Red
Serve at 14-17. °C (57-63 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Châteaumeillant
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”
Châtillon en Diois
Red
Serve at 15-17. °C (59-63 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Chénas
Red
Serve at 13-15. °C (55-59 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Chinon
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 5 years old for the terraces, 15 to 30 years old and more for the hillside vineyards. ”
Chiroubles
Red
Serve at 13-15. °C (55-59 °F)
“ Pair with a wine under 4 years old.
Aging potential (estimation) : 6 to 8 years old. ”
Côte roannaise
Red
Serve at 13-15. °C (55-59 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”
Lavilledieu
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 8 years old. ”
Médoc
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a wine with tannins.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old. ”
Morgon
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Moulin-à-Vent
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Orléans
Red
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Reuilly
Red
Serve at 14-16. °C (57-61 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old. ”
Saint-Nicolas de Bourgueil
Red
Serve at 14-17. °C (57-63 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Saumur-Champigny
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 15 years old. ”
Saumur
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Touraine
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a young and fruity wine with tannins.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”