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Food and wine pairing ideas

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Meal and wine pairing

Coteaux du Loir

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 21meals

Meal families

Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Cheeses

Coolea Plain

Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 12 months.

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Warm starters

Ficelle picarde

France. Picardy.
Crepe filled with a mushroom preparation, cream, York ham and shallot, nutmeg and onion. All covered grated cheese.

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Pork

Grilled marinated pork chop

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

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Pork

Marinated pork skewers

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

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Mushrooms, Vegetables, Pasta and Rice

Masoor dal

India.
Spicy soup, stew or sauce made from lentils.

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Sea fish

Monkfish blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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Cooked meats

Roasted andouille from Guéméné with apple compote and white wine sauce

Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

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Shellfish and Seafood

Scallops breton style

Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.

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Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with calf's stomach and hoof.

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