Serve at:
16-18. °C Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 13meals
Meal families
Veal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view the mealPizza, Quiche, Tart and Pie
Fouace angevine
France. Touraine.
Hot bread roll stuffed with rillettes.
Pizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.
Pizza, Quiche, Tart and Pie
Fouée with rillauds
France. Touraine.
Hot bread roll stuffed with rillauds.
Cooked meats
Head cheese
Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.
Beef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
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