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:
Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
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Beef
Braised beef with carrots
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.
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Veal
Braised cushion of veal
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.
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Pork
Braised ham
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 aged 2 to 5 years old.
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Beef
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.
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Sheep and Goats
Braised shoulder of lamb
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.
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Veal
Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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.
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Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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.
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Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Cheeses
Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a wine aged 2 to 4 years old.
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Cheeses
Brie de Meaux
France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.
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Cheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
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Cheeses
Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
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Cured Meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).
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Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a light wine low in tannins.
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Cheeses
Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
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Cured Meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Prefer a pairing with a fruity and supple wine.
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