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Food and wine pairing

Côtes de Bordeaux Blaye rouge

Photo de CK Chen (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-qiTwJDiaWWQ

Côtes de Bordeaux Blaye rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 7 years old.

Synonyms

  • Blaye Côtes de Bordeaux rouge
  • Blaye Côtes de Bordeaux red wine
  • Côtes de Bordeaux Blaye red wine

This drink pairs well with 163 dishes:

Main courses

Fondue bourguignonne

Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
Prefer a pairing with a young, fruity wine.
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Consommés, Broths and Soups

Garbure

Garbure
France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
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Cured Meats

Grenier médocain

Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
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