Meal and wine pairing
Photo by Yanay Rosen(CC0 1.0)
https://www.flickr.com/photos/187878392@N04/52201509259/
Roasted turbot with shallot confit and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Synonyms: Baked turbot with shallot confit and red wine sauceSee also : Turbot rôti
This dish pairs well with:
Wine colors
Bandol
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a wine of 2 to 4 years old.
Aging potential (estimation) : 10 to 15 years old. ”
Hermitage
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Saint-Joseph
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”