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Food and wine pairing

Bandol rouge

Photo de Benoit Darcy (CC BY 2.0)
https://www.flickr.com/photos/benoitdarcy/201749287/

Bandol rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 15 years old.

Synonyms

  • Bandol red wine

This drink pairs well with 380 dishes:

Beef

Braised beef

Braised beef
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Beef

Braised beef cheek

Braised beef cheek
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Poultry

Braised duck with turnips

Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Poultry

Braised duckling with turnips

Braised duckling with turnips
Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Sheep and Goats

Braised lamb chops with rosemary

Braised lamb chops with rosemary
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine over 4 years old.
> view all pairings

Sheep and Goats

Braised leg of lamb

Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Sheep and Goats

Braised leg of lamb with rosemary

Braised leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine over 4 years old.
> view all pairings

Beef

Braised oxtails in red wine sauce

Braised oxtails in red wine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Beef

Braised rib steak

Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Cheeses

Camembert

Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a light wine low in tannins.
> view all pairings

Sauces

Chasseur sauce

Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Beef

Chateaubriand

Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Beef

Chateaubriand Vert-pré

Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Poultry

Chicken in salt crust

Chicken in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings