Food and wine pairing
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Côtes de Bergerac rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 15 years old.
Synonyms
- Côtes de Bergerac red wine
This drink pairs well with 51 dishes:
Beef
Beef tongue with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
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Beef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
Pairing with a dominant Cabernet-sauvignon grape.
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Eggs
Black truffle boiled egg
Prefer a pairing with a wine aged 3 to 10 years old.
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Eggs
Black truffle omelette
Prefer a pairing with a wine aged 3 to 10 years old.
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Seafish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a wine aged 3 to 10 years old.
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Beef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Cheeses
Chaumes
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
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Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Sheep and Goats
Halicot of mutton
Mutton stew with turnips, onions and potatoes.
Prefer a pairing with a wine aged 3 to 10 years old.
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Furred game
Haunch of venison with porcini mushrooms
Haunch : leg.
Prefer a pairing with a wine aged 3 to 10 years old.
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Main courses
Hochepot
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Prefer a pairing with a wine aged 3 to 10 years old.
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