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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:

Sheep and Goats

Seven hour leg of lamb

Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
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Beef

Steak au poivre

Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
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Pizza, Quiche, Tart, Pie

Tomato quiche

Tomato quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Cheeses

Tomme des Pyrénées

Tomme des Pyrénées
France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.
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Beef

Tournedos Rossini

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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Veal

Veal Marengo

Veal Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
Prefer a pairing with a wine aged 2 to 5 years old.
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Offal and tripe

Venetian calf's liver

Venetian calf's liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
Pairing with a dominant Merlot grape.
Prefer a pairing with a wine aged 2 to 5 years old.
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