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Wine and food pairings

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Wine and food pairings

     Wine and food pairings

A WORLD OF FLAVOURS TO BE DISCOVERED...

To help you make exquisite pairings, Marché Richelieu is introducing a new colour-coded classification, developed according to the wine’s taste, aroma and strength. There are eight categories, each represented by an easily identifiable colour-coded tag.

Depending on your tastes and the dishes you’re planning on making, it’s now easy to create perfect pairings that will delight your taste buds and dazzle your guests. Bon appétit! 

 

DISCOVER YOUR TASTE PROFILE!

Look for the taste tags that match your favourite dishes and create harmoniousfood and wine pairings.


Red wines...

          

White wines...

       

 

 


RED WINES

Fruity and light - red wine
These light wines are distinguished by their simple aromas of fruit, the sensation of freshness and discreet tannins. They must be drunk when young.

Pairing suggestions
Pasta with rosée, tomato or spicy sauce; grilled salmon, fish with tomato sauce, chicken, roasted white meat, cheeses (Oka, Migneron, brie, Riopelle), raclette, cold cuts, pizza, ham.

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Fruity and medium-bodied - red wine
These medium-bodied wines have a more intense color, a rich nose dominated by fruit aromas and tannins that are subtly present.

Pairing suggestions
Pasta with meat sauce or sun-dried tomato pesto, tuna, grilled swordfish with red wine sauce, small game (quail, partridge), simmered or braised red meat, cheese (cheddar, Kenogami, Mi-Carême), sausages, grilled meats.

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Aromatic and supple - red wine
These medium-bodied wines are characterized by supple tannins that generally have a certain roundness. They’re often dominated by flavours of ripe fruit or woody notes (toast, coffee or vanilla).

Pairing suggestions
Braised red meats with mushroom sauce, lamb chops, grilled steaks.

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Aromatic and robust - red wine
These full-bodied wines with intense color express powerful and complex aromas of fruit, spices, sometimes accompanied by woody notes. They present a good tannic structure and a velvety sensation in the mouth.

Pairing suggestions
Duck, goose, stewed or grilled game with red wine sauce, leg of lamb.

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WHITE WINES

delicate and light- white wine
These dry, rather delicate wines are characterized by their pale color, simple aromas of fruit and the sensation of freshness that comes from their acidity.

Pairing suggestions
Plain shellfish and shrimp, poached lean fish (sole, tilapia, haddock, cod, halibut, turbot), fish terrine, goat cheese, fresh cheese, cheese fondue.

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Fruity and vibrant - white wine
These dry wines have a nose with fruity and floral aromas, all the while offering a rich mouth-feel. Their acidity provides a pleasant liveliness.

Pairing suggestions
Mussels, salmon tartare, chicken with white sauce or pan juices, pressed paste cheeses (Cantal, emmental, gruyère), sushi, raclette, fish-based Thai dishes.

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Aromatic and mellow - white wine
These dry wines are characterized by the intensity of their aromas of spices, toasted bread or exotic fruit. In the mouth, these wines have a fatter texture and are well balanced.

Pairing suggestions
Pasta with cream sauce or mushroom sauce, coquilles Saint-Jacques, shellfish with cream sauce, white meat with cream sauce, paella with fish, mushroom risotto, sweetbreads.

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Fruity and sweet - white wine
These wines are characterized by the presence of sugar. The dominant aroma is fruity. Some are lighter (medium-dry), while others have more body (syrupy).

Pairing suggestions
Fruit salad, fruit pie, blue cheeses.

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