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Food and wine pairing ideas

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Meal and wine pairing

Marsannay

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 82meals

Meal families

Main meals

Aligot

Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).

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Cooked meats

Andouillette sausage

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

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Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes heart

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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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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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Desserts

Blueberry bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

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Desserts

Blueberry crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.

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Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

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Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

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Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

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Veal

Calf’s head with ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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