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Food and wine pairing ideas

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Meal and wine pairing

Rabbit with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

This dish pairs well with:

Wine colors

Anjou

White

Still wine

Serve at 08-10. °C (46-50 °F)

Prefer a pairing with a dry wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

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Bourgogne

Red

Still wine

Serve at 13-15. °C (55-59 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

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Bourgueil

Red

Still wine

Serve at 14-17. °C (57-63 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.

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Chinon

Red

Still wine

Serve at 15-17. °C (59-63 °F)

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.

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Corbières

Red

Still wine

Serve at 15-17. °C (59-63 °F)

Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old.

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Haut-Poitou

White

Still wine

Serve at 08-10. °C (46-50 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

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Irancy

Red

Still wine

Serve at 15-17. °C (59-63 °F)

Prefer a pairing with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more.

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Saumur-Champigny

Red

Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 15 years old.

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Saumur

Red

Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 5 years old.

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