Serve at:
16-18. °C Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 30meals
Meal families
Beef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Grilled beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
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Grilled rib steak with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Marengo veal sauteed
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
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Moussaka
Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.
Sheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
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Paella
Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.
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Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
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