Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
Serve at:
16-18. °C This wine is paired well with 178meals
Meal families
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.
> view the mealBeef
Bordeaux style beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Poultry
Bordeaux style duck 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.
> view the mealBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the mealSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Beef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duck with mushrooms
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealBeef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealVeal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
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Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
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Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
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Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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