Meal and wine pairing
Photo by Yanay RosenCC-Zero
https://www.flickr.com/photos/187878392@N04/53260765800/
Braised veal sweetbreads with morels
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Synonyms: Braised veal ris with morelsThis dish pairs well with:
Wine colors
Champagne Grand cru Millésimé Extra-brut
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a dominant Pinot noir grape.
Prefer a pairing with a wine of at least 5 years old.
Aging potential (estimation) : 15 years old and more. ”
Chevalier-Montrachet
White
Serve at 12-14. °C (54-57 °F)
“ Prefer a pairing with a wine of at least 10 years old.
Aging potential (estimation) : 15 to 20 years old and more. ”
Sauternes
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a wine over 10 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 30 years old and more for a 1855 classed growth. ”