Meal and wine pairing
Photo by Sarah Ackerman(CC BY 2.0)
https://www.flickr.com/photos/sackerman519/4249656226/
Braised beef cheek with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
This dish pairs well with:
Wine colors
Côtes de Bordeaux Sainte-Foy
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ The commercial name generally used is Sainte-Foy Bordeaux Rouge.
Prefer a pairing with a wine of at least 3 years old.
Aging potential (estimation) : 4 to 8 years old. ”
Listrac-Médoc
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 6 to 12 years old. ”