Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Bourgueil rouge
Still red wine(s)
Serve at 14-17°C or 57-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Bourgueil red wine
This drink pairs well with 403 dishes:
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Rabbit
Rabbit cacciatore
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.
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Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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Rabbit
Rabbit in mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cured Meats
Rabbit rillettes
Prefer a pairing with a fruity and supple wine.
Prefer a pairing with a wine aged 2 to 5 years old.
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Rabbit
Rabbit with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Main courses
Raclette
Melted cheese served with cold cuts, potatoes and vegetables.
Prefer a pairing with a fruity and supple wine.
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Main courses
Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Prefer a pairing with a young and fruity wine with tannins.
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Desserts and Sweet Courses
Red berry soup
Prefer a pairing with a young (1 to 2 years old) and fruity wine.
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Sauces
Red butter sauce
Red butter sauce : shallots and red wine with butter.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Cured Meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
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Cured Meats
Rillettes
Pork meat slowly cooked over low heat in its own fat.
Served cold.
Prefer a pairing with a wine aged 2 to 5 years old.
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