Châteauneuf-du-Pape is one of the most versatile wines to eat. Its aromatic richness, structure and heat make it an ideal companion for a wide variety of dishes. Here is our food and wine pairing guide to enhance your bottle.
Pairings with Châteauneuf-du-Pape red
Meats
Châteauneuf-du-Pape red is made for noble meats and slow-cooked dishes:
- System lamb roasted with Provence herbs — the classic and essential pairing
- Provencal stew — the local dish par excellence
- Game (wild boar, venison, hare) — for older vintages
- Grilled prime rib — for young and fruity vintages
- Duck with orange or olives — a successful Mediterranean pairing
Cheese
- Mature cheeses: Comté Vieux, Beaufort, Ossau-Iraty
- Dry goat cheeses: Banon, Pélardon
- Soft cheeses: Brie de Meaux, matured Camembert
Provençal dishes
- Oven vegetable tian
- Homemade ratatouille
- Cod brandade
- Style dishes black truffle from Vaucluse
→ Discover our selection of red Châteauneuf-du-Pape
Pairings with white Châteauneuf-du-Pape
Rare and precious, Châteauneuf-du-Pape white deserves pairings to match its elegance:
- Lobster Provençal style — the ultimate gastronomic pairing
- Pan-fried scallops — for softness and minerality
- Turbot or sole meunière — noble fish in sauce
- Truffled poultry — a luxurious and memorable pairing
- Risotto with porcini mushrooms or truffles — for aromatic richness
- Mature goat cheeses — Banon, Chèvre du Luberon
→ Discover our selection of white Châteauneuf-du-Pape
Our serving recommendations
- Red serving temperature: 16-18°C — do not serve too hot
- White serving temperature: 12-14°C — remove from the refrigerator 30 min before
- Decanting: recommended for reds over 8 years old, 1 to 2 hours before the meal
- Glass: large balloon glass for red, burgundy glass for white
At the house of House Molinet, our team is at your disposal to advise you on the best pairings according to your menu and your budget.
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