Food Suggestions

The following dishes go well with Domaine Coudert, Fleurie Clos de la Roilette 2018 (BJ8271)

Baked Golden Cenarth Cheese

Baked Golden Cenarth Cheese

If you can't get hold of this wonderful cheese from the Carmarthenshire/Cardigan border, then you could try out this recipe with a boxed Camembert or Vacherin. It really is a treat with a fruity young Burgundy or Beaujolais.
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Epoisses

Epoisses

The wonderful gamey aroma of this Burgundian speciality belies a rather delicate flavour. Nonetheless, opt for spicy gewürztraminer for whites or fruity gamay for younger reds. Mature cru Beaujolais or full-bodied red Burgundy would work well but delicate bottles would be overshadowed.
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Maroilles

Maroilles

This rich, creamy and powerful cheese from northern France is best served with a spicy gewurz or soft, fruity Beaujolais.
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Orange-skinned soft cheeses

Orange-skinned soft cheeses

Creamy, rich and often powerful in flavour (and definitely in aroma), these cheeses require assertive flavours in the wines that partner them. Soft, fruity gamay can work, as can Alsace gewurz or big, bold charcterful reds from Portugal for example.
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St. Nectaire

St. Nectaire

This cheese from the Auvergne has a slightly nutty, almost fruity flavour that would marry well, with lighter styles of red wine such as those made from the gamay grape. English wines, with their appley acidity and herbaceous character work well too.
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Tomme de Savoie

Tomme de Savoie

Made in Savoie from milk from cows that have grazed on mountain pastures, this is a nutty, subtle cheese with a grey-brown rind. It would marry well with aromatic, fruity whites such as pinot grigio or viognier and lighter-style reds from gamay or pinot noir.
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Beef Carpaccio

Beef Carpaccio

Full-bodied youthful white such as chardonnay from just about anywhere, Alsace riesling or good quality Soave would work well.
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Charcuterie

Charcuterie

Almost anything goes, though whites with high acidity (to cut through the fat) and vibrant, juicy reds work best.
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Cooked Meats

Cooked Meats

The simplicity of plainly cooked unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Chicken Liver Salad

Chicken Liver Salad

Though chicken liver and salad pose no threat to wine, the vinaigrette dressing can be a challenge, particularly as many recipes call for the use of fruity, sweet vinegars like raspberry or sherry. Opt for youthful, fruity reds with good acidity like new world pinot noir or ripe, juicy Beaujolais.
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Cold Meats

Cold Meats

The simplicity of plainly cooked, unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Coq au vin

Coq au vin

Beaujolais or other fruity wines from the gamay grape or red Burgundy are the classic options. One bottle for the pot, one (or two) for the table.
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Liver and Bacon

Liver and Bacon

Fruity gamay, Claret and Argentine malbec would set off the strong flavours of liver and bacon well.
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Pheasant

Pheasant

Though not as assertive in flavour as other feathered game, pheasant nonetheless calls for spicy richness in the wines that accompany it. The savoury character of Rhône syrah and Italian sangiovese work particularly well. More delicate dishes might be served well by a good red Burgundy or a New World pinot.
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Rabbit

Rabbit

Rabbit is making something of a comeback and can be a wonderful meat. Pinot noir marries beautifully, or opt for a lighter gamay.
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Roast Turkey

Roast Turkey

A dish that will go well with a wide variety of wines, from rich, buttery whites, to spice-laden reds. Roast turkey is also the perfect foil for your best mature bottles.
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Sausages

Sausages

Bold, gutsy reds are the obvious choices but the almost sweet cherry ripeness of the gamay grape is an easy partnership.
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Vegeree

Vegeree

This vegetarian, fish-less version of kedgeree which substitutes roasted veg for smoked haddock calls for the fresh, zingy flavours of riesling or sauvignon blanc. For more spicy versions of the dish, gewurztraminer or pinot gris would be a better bet.
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Wild Mushroom Risotto

Wild Mushroom Risotto

The subtle earthy flavours of wild mushrooms encased in a creamy risotto will marry well with whites and reds and of course have a natural affinity with Italian wines. Pick reds with soft tannins such as those made from the gamay or pinot noir grape or plump for the reds of northwest Italy. For whites, authentic pinot grigio (or gris) would work a treat.
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