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Which foods match with South-West French wines?

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I am hosting a tasting of 8 or so recent (2002-2005) wines from the Gaullic and Toulouse region of France. The 4 whites predominantly feature the mauzac grape, while the 4 reds primarily focus on cab franc/merlot blends (85%/15%) . I might add 1 or 2 reds that emphasize the duras or braucol grape.

To accompany these wines, I would like to offer 3 tapas-size food courses, with each course showing 2 t0 3 'foods'. All in all, this means 6-9 'foods' with the 8 wines.

What foods should I serve?

Many thanks!

A member of "The Wineknows"

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  1. Cuisine of Toulouse and Gaillac is similar to Perigord and the Dordogne. Lots of goose, lots of duck. People should come hungry! Pate, including foie gras, cassoulet, confit, roast goose, roast duck, sausage (Toulouse has its own style). Both regions also have roast pork dishes with herbs.