Pairings
30 Oct 2026
Homemade mushroom ramen with a German pinot noir
Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.
Languedoc wines awarded at the Gilbert & Gaillard International Challenge
The results of the Gilbert & Gaillard International Challenge are a practical tool intended to help you in your choices. Filter your search by appellation, region, score obtained, year of Challenge. You can then instantly find your favorite wines and producers. Our rating out of 100 allows us to have a sufficiently large grid to reproduce all the nuances perceived in tasting.
Fill in one or more criteria to filter your search:
Loading ...
Domaine Auzias Paretlongue
2025
IGP Pays d'Oc - Cité de Carcassonne Dry white wine
88
points
Domaine Auzias Paretlongue
2025
IGP Pays d'Oc - Cité de Carcassonne Red wine
87
points
Chai d'Oeuvre by Vellas
Cabernet-Sauvignon
2025
IGP Pays d'Oc Red wine
86
points
La Cro
Cabernet Syrah
2025
IGP Pays d'Oc Red wine
86
points
French Cellars
GSM
2025
IGP Pays d'Oc Red wine
86
points
Michèle Capdepon
AOC Blanquette Ancestrale Sweet sparkling wine
86
points
Calmel & Joseph
2025
IGP Pays d'Oc Rosé wine
88
points
Calmel & Joseph
2025
IGP Pays d'Oc Dry white wine
88
points
French Cellars
Pinot Noir
2025
IGP Pays d'Oc Red wine
88
points
French Cellars
Cabernet Sauvignon
2025
IGP Pays d'Oc Red wine
85
points
French Cellars
Rosé
2025
IGP Pays d'Oc Rosé wine
87
points
French Cellars
Syrah
2025
IGP Pays d'Oc Red wine
87
points
French Cellars
Chardonnay
2025
IGP Pays d'Oc Dry white wine
85
points
French Cellars
Sauvignon Blanc
2025
IGP Pays d'Oc Dry white wine
86
points
Other appellations in the region
around the wine world
Gilbert & Gaillard magazine
Pairings
29 Oct 2026
Squash pasta with sage brown butter and a Romanian red
A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.
Pairings
29 Oct 2026
Charred hispi cabbage with anchovy butter and Cape sauvignon
Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.