Meal and wine pairing
Photo by fidber(CC BY 2.0)
https://www.flickr.com/photos/metay/17051456537/
Braised veal flank
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
Bellet
Red
Serve at 15-16. °C (59-61 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Bugey Mondeuse
Red
Serve at 15-17. °C (59-63 °F)
Main grape variety: Mondeuse
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 8 years old. ”
Fronton
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 7 years old. ”
Meursault
White
Serve at 12-14. °C (54-57 °F)
“ Prefer a pairing with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old. ”
Morgon
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a wine of 2 to 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Vin de Savoie Chautagne
Red
Serve at 15-17. °C (59-63 °F)
“ Pair with a dominant Mondeuse grape.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”
Vin de Savoie Chignin
Red
Serve at 15-17. °C (59-63 °F)
“ Pair with a dominant Mondeuse grape.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”
Vin de Savoie Jongieux
Red
Serve at 15-17. °C (59-63 °F)
“ Pair with a dominant Mondeuse grape.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”