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Food and wine pairing ideas

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Meal and wine pairing

Côtes de Bergerac

Red

Still wine

Serve at: 15-17. °C (59-63 °F)

This wine is paired well with 31meals

Meal families

Beef

Beef tongue with Madeira sauce

Madeira sauce : Demi-glace (brown stock reduced) with Madeira.

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Beef

Bœuf à la mode en gelee

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

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Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

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Cheeses

Chaumes

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.

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Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Sheep and Goats

Noisette of lamb with gingerbread crust

Noisette : small round piece of lean meat.

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Sheep and Goats

Noisette of lamb with spices

Noisette : small round piece of lean meat.

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Mushrooms, Vegetables, Pasta and Rice

Porcini risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Rabbit

Rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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