{"id":3515,"date":"2017-03-12T17:44:06","date_gmt":"2017-03-12T16:44:06","guid":{"rendered":"https:\/\/www.lescharcuteries.fr\/accords\/"},"modified":"2022-01-11T10:04:48","modified_gmt":"2022-01-11T09:04:48","slug":"pairings","status":"publish","type":"page","link":"https:\/\/www.lescharcuteries.fr\/en\/pairings\/","title":{"rendered":"Pairings"},"content":{"rendered":"

CHARCUTERIE(S) <\/strong>– PAIRINGS TO DISCOVER<\/strong><\/h2>\n

We asked gastronomy professionals from all walks of life (including chefs, sommeliers, and Meilleurs Ouvriers de France <\/em>(France\u2019s highest gastronomic qualification) to explain which drinks they would recommend to pair with charcuterie.<\/p>\n

So take a seat, for an aperitif, or something more substantial, and savour the complex scent of a gin, the fine bitterness of a beer, the character of a marbled cheese or even the sweet earthy flavour of beetroot. You might be surprised! So read on, and bon app\u00e9tit<\/em>!<\/p>\n

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HAM <\/strong><\/h3>\n

& Gin on the rocks, or Gin and Tonic.<\/strong><\/p>\n

\u00ab <\/em>Gin is composed like a perfume, we are at will to balance the flavours, although juniper is always centre-stage (my gin, which is produced in Paris, is called Batch-1 and a fusion of juniper, bergamot and coriander). To accompany roast ham, it makes sense to rely on the woody structure of juniper, which is often used in charcuterie recipes too. At the same time, the gin plays on a vegetal note which acts as a counterpoint to the ham.<\/em>\u00bb <\/em><\/p>\n

Nicolas Juhl\u00e8s – founder of the Distillery of Paris<\/p>\n

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DRY-CURED HAM<\/strong><\/h3>\n

& Cardhu Amber Rock Scotch Whisky<\/strong><\/p>\n

\u00ab Whisky allows us to highlight the meaty structure of dry-cured ham and its fermented character, as well as its smoother, more mouth-coating and delicate nutty tone. Its intense woody note complements both elements. This Cardhu turns out to be perfect for both its gourmet and fruity aspects.<\/em>\u00a0<\/em>\u00bb<\/p>\n

Nicolas Juhl\u00e8s – founder of the Distillerie de Paris<\/em><\/p>\n

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BACON LARDONS<\/strong><\/h3>\n

In cream of endive soup & Cuv\u00e9e des Jonquilles <\/strong><\/p>\n

\u00ab Lardons, which are essentially small cubes of smoked bacon, brings crunch, fat and of course flavour to the creamy endive soup, with its subtle bitter edge. I try the same approach with the beer, going for a malty body and hoppy bitterness, the traits of northern beer. I recommend Malt & Hops from a local brewery in Paris, Brasserie Saint-Germain; it is consistent, powerful, with a perfect balance between malt and hops. Or two absolute essentials: \u2018L\u2019Etoile du Nord\u2019 (from Brasserie Iriez) or Cuv\u00e9e des Jonquilles (from Brasserie au Baron), which is dry and bitter, which compensates for the bacon\u2019s fattiness. \u00bb <\/em><\/p>\n

Elisabeth Pierre, Zythologist (Bierissima)<\/p>\n

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BOUDIN BLANC <\/strong><\/h3>\n

& Champagne<\/strong><\/p>\n

\u00ab Boudin blanc or white sausages have an intense meaty smell enhanced by peppery and spicy accents. On the palate, the granular texture is remarkable, developing a melting quality with lingering flavours. Its delicacy and yet intensity call for mature Blanc de Blancs, or younger oak-matured Champagne, fresh and fruity blended Champagne, or even supple and fruity Blanc de Noir Champagne made from Meunier. \u00bb <\/em><\/p>\n

Geoffrey Orban – founder of Educavin<\/p>\n

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ANDOUILLETTE <\/strong><\/h3>\n

& Persill\u00e9 du Beaujolais cheese<\/strong><\/p>\n

\u00ab How about Andouillette, made with tripe sausage topped with Persill\u00e9 du Beaujolais, on rustic bread? Enjoy this combination accompanied with a Morgon wine, from Domaine Piron. \u00bb <\/em><\/p>\n

Etienne Boissy, cheesemaker and \u2018Meilleur Ouvrier de France\u2019<\/em> & Marl\u00e8ne Jamin (Charcuterie Bobosse).<\/p>\n

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DRY-CURED SAUSAGE<\/strong><\/h3>\n

& Mondeuse wine from Savoie or Bugey<\/strong><\/p>\n

\u00ab If you had to choose one perfect charcuterie? For me, it would have to be Saucisson Sec! It keeps at room temperature for months and the vast array of choices available means there is bound to be a saucisson to your taste, whether it\u2019s plain, with nuts, mushrooms, figs or cheese. But more than anything, it\u2019s the all-round versatility that appeals to me. After a long walk, take it out of your backpack and enjoy with a Mondeuse wine from either Savoie or Bugey, with its generous character and aromas of truffle and prune. And when there\u2019s nothing left to eat in the fridge, a few small slices with a baguette and a glass of red wine is the perfect French snack-time trio. \u00bb <\/em><\/p>\n

Jean-Fran\u00e7ois Cl\u00e9ment, Sensory Analyst (Agro-Sens-Conseil)<\/p>\n

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STRASBOURG SAUSAGE<\/strong> (aka hot dogs)<\/h3>\n

& Pilsner Beer<\/strong><\/p>\n

\u00ab Accompanied by mustard, hot dogs (or \u2018knacks\u2019) are a great aperitif classic and a blast of the past for all of us from Strasbourg. You can also cook them in puff pastry. Enjoy them with a Pilsner, ideally from Perle or Perle Nature from Alsace, or even, from the other end of France,\u00a0 Tri Martolod from Brittany. \u00bb <\/em><\/p>\n

Elisabeth Pierre, Zythologue (Bierissima)<\/p>\n

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MEAT PIE<\/strong><\/h3>\n

& Beaujolais Cru<\/strong><\/p>\n

\u00ab To accompany p\u00e2t\u00e9 en cro\u00fbte (aka meat in a crust or meat pie), often with complex flavours, I suggest a Beaujolais cru such as a Moulin \u00e0 Vent, Julienas or Morgon, which bring finesse, sophistication and length. Ideally, try the Morgon Cuv\u00e9e 3-14 from Jean Foillard or the Grand Mill\u00e9sime 2005 Moulin \u00e0 Vent from Ch\u00e2teau des Jacques. \u00bb <\/em><\/p>\n

Pierre Vila Palleja, Sommelier and Chef<\/p>\n

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SAUCISSE DE MONTB\u00c9LIARD <\/strong><\/h3>\n

& Smoked beer<\/strong><\/p>\n

\u00ab Enjoy Montb\u00e9liard sausage simply served with potatoes and salad, which is a typical Franche-Comt\u00e9 speciality which makes the sausage the star attraction! Pair this with a smoked beer, ideally a <\/em>Vieux Tuy\u00e9 to keep it local (Brasserie Rouget de Lille in the Jura). In the Paris region, you can find <\/em>Charbonni\u00e8re (Brasserie de la Goutte d\u00b4Or) or <\/em>\u2018Smoke On the Water\u2019 (Brasserie du Grand Paris).<\/em><\/p>\n

This is a classic match: these beers are based on malt smoked with beechwood, offering varying degrees of smoky aromas \u2013 from lightly toasted to even caramelised or roasted. The Beer enhances and even enriches the dish.<\/em>\u00a0\u00bb<\/em><\/p>\n

Elisabeth Pierre, Zythologist (Bierissima)<\/p>\n

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HERB ROASTED HAM <\/strong><\/h3>\n

& Pu-er tea from China<\/strong><\/p>\n

\u00ab Pu-er tea is a dark, or post-fermented tea, cultivated in Yunnan Province. You can find it in tea specialists. You can choose a ripe pu-er tea (called shu cha) from the current year – the equivalent of Beaujolais Nouveau. There\u2019s no need to specify a particular year. This is an earthy tea, with abundant velvety roundness, no astringency and a slight acidity. It will really enhance the ham\u2019s meaty notes and seasoning, and blend with its oily texture. Alternatively, try a black tea from Ceylon. Make sure it is of sufficient quality to appreciate the full-bodied, woody notes that are this tea\u2019s signature. When from a quality plantation, you can find gourmet, fruity, stewed notes, which give richness to the pairing. <\/em>In both cases, infuse the tea for 5 minutes in weakly mineralized water at 95\u00b0C (half a teaspoon of tea for a 20cl mug). Drink it hot, if possible without sugar<\/em>. \u00bb <\/em><\/p>\n

Lydia Gautier, Agricultural Engineer, Tea Consultant & Author<\/p>\n

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ROAST HAM<\/strong><\/h3>\n

& Etivaz cheese<\/strong><\/p>\n

\u00ab Match the ham with Etivaz, which is a Swiss alpine cheese, or even better Etivaz \u00e0 Rebibes with is the rolled version of the cheese. Simply serve on cocktail sticks or rolled in cannelloni. Even better still, use truffle-roast ham! Accompany all this with a Chasselas wine from the K\u00fcrsner Brothers.<\/em>\u00a0\u00bb <\/em><\/p>\n

Etienne Boissy, cheesemaker and \u2018Meilleur Ouvrier de France\u2019<\/em> & Marl\u00e8ne Jamin (Charcuterie Bobosse)<\/p>\n

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SAUCISSON\u00a0 <\/strong><\/h3>\n

& Viognier from the Rh\u00f4ne Valley<\/strong><\/p>\n

\u00ab For an aperitif with friends, combine saucisson, a large dry-cured sausage, with a Viognier from the Rh\u00f4ne Valley. This white wine is subtle and powerful at the same time, with aromas of yellow fruits, spices and white flowers. \u00bb <\/em><\/p>\n

Jean-Fran\u00e7ois Cl\u00e9ment, Sensory Analyst (Agro-Sens-Conseil)<\/p>\n

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BOUDIN NOIR<\/strong><\/h3>\n

& Pinot noir (Sancerre from Vincent Pinard)<\/strong><\/p>\n

\u00ab When you think of charcuterie, what comes to mind is the generosity, flavour and fatty richness. To complement, I would suggest red wines that are young enough so that the firmness of the tannin can build on the fat. Boudin Noir, or black pudding, has intense, complex flavours: I would pair it with a red Sancerre from Vincent Pinard. Pinot Noir has that tangy freshness that is just perfect with the spicy Espelette chilli pepper in the boudin noir from Parra, for example. \u00bb <\/em><\/p>\n

Pierre Vila Palleja, Sommelier and Chef<\/p>\n

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Which wine to pair with French Charcuterie? <\/strong><\/h3>\n

How to combine charcuterie dishes and wines from all over France?<\/strong><\/h3>\n

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Because the marriage of wines and charcuterie is a culinary union which goes hand in hand with our culture, it only seemed right to suggest some surprising French charcuterie and wine pairings to explore. This way, the suggestions below combine the essential charcuterie representing our heritage, with wines of character, and in so doing create unique and unforgettable partnerships!<\/p>\n

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<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Vins rouge<\/th>\n<\/tr>\n
Saucisse s\u00e8che de Lacaune<\/span>
\nDomaine du Clos de l\u2019Elu \u201cAiglerie\u201d 2012 Anjou<\/span><\/td>\n<\/tr>\n
J\u00e9sus du Pays Basque<\/span>
\nDomaine du Clos de l\u2019Elu \u201cAiglerie\u201d 2012 Anjou<\/span><\/td>\n<\/tr>\n
Terrine de p\u00e2t\u00e9 de campagne breton<\/span>
\nDomaine Duseigneur \u201cAntar\u00e9s\u201d 2007 Lirac<\/span><\/td>\n<\/tr>\n
Terrine \u00e0 l\u2019ancienne r\u00f4tie au four<\/span>
\nCh\u00e2teau du Moulin \u00e0 vent 2009 Moulin \u00e0 vent<\/span><\/td>\n<\/tr>\n
P\u00e2t\u00e9 de campagne \u00e0 l\u2019ancienne<\/span>
\nDomaine du Clos de l\u2019Elu \u201cAiglerie\u201d 2012 Anjou<\/span><\/td>\n<\/tr>\n
Saucisse de Monb\u00e9liard<\/span>
\nDomaine Duseigneur \u201cAntar\u00e9s\u201d 2007 Lirac<\/span><\/td>\n<\/tr>\n
Boudins noirs traditionnels aux oignons<\/span>
\nDomaine Duseigneur \u201cAntar\u00e9s\u201d 2007 Lirac<\/span><\/td>\n<\/tr>\n
P\u00e2t\u00e9 en cro\u00fbte saveurs noisette et citron<\/span>
\nCh\u00e2teau du Moulin \u00e0 vent 2009 Moulin \u00e0 vent<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n

<\/p>\n\n\n\n\n\n\n\n\n
Vins blanc<\/th>\n<\/tr>\n
Jambon sec sup\u00e9rieur<\/span>
\nDomaine Duseigneur \u201cLe Blanc\u201d 2011 Lirac<\/span><\/td>\n<\/tr>\n
Rillettes du Mans<\/span>
\nDomaine du Cassard 2013 Blaye c\u00f4tes de Bordeaux<\/span><\/td>\n<\/tr>\n
Rillettes d\u2019oie<\/span>
\nDomaine Duseigneur \u201cLe Blanc\u201d 2011 Lirac<\/span><\/td>\n<\/tr>\n
Moussse pur canard d\u2019oie<\/span>
\nDomaine du Cassard 2013 Blaye c\u00f4tes de Bordeaux<\/span><\/td>\n<\/tr>\n
V\u00e9ritable knack d\u2019Alsace Ackerland sup\u00e9rieure<\/span>
\nDomaine du Cassard 2013 Blaye c\u00f4tes de Bordeaux<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

Please enjoy wines responsibly.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

CHARCUTERIE(S) – PAIRINGS TO DISCOVER We asked gastronomy professionals from all walks of life (including chefs, sommeliers, and Meilleurs Ouvriers de France (France\u2019s highest gastronomic qualification) to explain which drinks they would recommend to pair with charcuterie. So take a seat, for an aperitif, or something more substantial, and savour the complex scent of a  … Read more <\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":1605,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3515","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nPairings - Les Charcuteries<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lescharcuteries.fr\/en\/pairings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pairings - Les Charcuteries\" \/>\n<meta property=\"og:description\" content=\"CHARCUTERIE(S) – PAIRINGS TO DISCOVER We asked gastronomy professionals from all walks of life (including chefs, sommeliers, and Meilleurs Ouvriers de France (France\u2019s highest gastronomic qualification) to explain which drinks they would recommend to pair with charcuterie. 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