Food and wine pairing
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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
Veal stew Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
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Offal and tripe
Veal sweetbreads with morels
Prefer a pairing with a wine of at least 4 years old.
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Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.
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Cheeses
Vendôme bleu
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.
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Offal and tripe
Venetian calf's liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
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Cheeses
Vermont Herdsman
United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.
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Appetizers and Amuse-bouches
Warm rillettes on canapé
Prefer a pairing with a wine aged 2 to 5 years old.
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Veal
Wiener schnitzel with noisette potatoes
Pommes noisettes : potato balls fried in butter or oil.
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Mushrooms, Vegetables, Pasta and Rice
Wild mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with a wine over 4 years old.
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Cheeses
Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
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Feathered game
Young partridge casserole
Prefer a pairing with a developed wine.
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Feathered game
Young partridge with cabbage
Young Partridge : under 8 months old.
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Mushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.
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