Meal and wine pairing
Photo by Julian Lim(CC BY 2.0)
https://www.flickr.com/photos/julianlim/3084320108/
Braised calf’s head
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
Arbois
Red
Still wine
Serve at 13-15. °C (55-59 °F)
“ Pair with a dominant Trousseau grape.
Pair with a wine over 1 year old.
Aging potential (estimation) : 8 to 12 years old. ”
Ladoix
Red
Still wine
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 8 years old. ”