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:
Cheeses
Tomme de chèvre
Pressed and uncooked cheese made from goat's milk.
Serve with the less mature cheeses.
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Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.
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Pizza, Quiche, Tart, Pie
Touraine-style quiche
Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Cheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
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Cheeses
Twig farm goat tomme
United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.
Serve with the less mature cheeses.
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Cheeses
Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a wine aged 2 to 4 years old.
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Veal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
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Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
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Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon zest.
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Veal
Veal frikandel
Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.
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Veal
Veal grenadine with porcini mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a young wine.
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Veal
Veal Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
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Veal
Veal medallion with porcini mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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