Meal and wine pairing

Photo by Nadin Mario - Licence Unsplash
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Anjou Villages

Red

Still wine

Serve at: 14-16. °C (57-61 °F)

This wine is paired well with 193meals

Meal families

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

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Eggs

Baked egg

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Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

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Pork

Barbecued pork

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Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

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Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

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Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

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Beef

Beef tenderloin in puff pastry

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

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Cold starters

Black radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

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Beef

Boeuf à la mode

Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

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Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

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Beef

Braised beef with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Sheep and Goats

Braised lamb chops with rosemary

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Veal

Braised veal tenderloin

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Cheeses