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Food and wine pairing

Côtes de Bordeaux Sainte-Foy rouge

Photo de Jeff Siepman (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/personne-tenant-un-verre-de-gobelet-tout-en-tenant-un-livre-et-en-lisant-EjQgOby4EuU

Côtes de Bordeaux Sainte-Foy rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.

Synonyms

  • Côtes de Bordeaux Sainte-Foy red wine
  • Sainte-Foy Bordeaux red wine
  • Sainte-Foy Bordeaux rouge

This drink pairs well with 54 dishes:

Cheeses

Ardi-gasna

Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.
Prefer a pairing with a wine aged 1 to 4 years old.
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Sauces

Barbecue sauce

Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
Prefer a pairing with a wine of at least 3 years old.
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Seafish

Bordeaux style lamprey

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 over 5 years old.
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Beef

Braised beef cheek

Braised beef cheek
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 over 5 years old.
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Beef

Braised beef cheek with carrots

Braised beef cheek 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.
Prefer a pairing with a wine of at least 3 years old.
> view all pairings

Beef

Braised beef with carrots

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.
Prefer a pairing with a wine of at least 3 years old.
> view all pairings

Cheeses

Brillat-Savarin

Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Prefer a pairing with a wine of at least 3 years old.
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Cheeses

Chaource

Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Prefer a pairing with a wine of at least 3 years old.
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Cured Meats

Country style terrine

Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Prefer a pairing with a wine over 5 years old.
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Cheeses

Écume De Wimereux

Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Prefer a pairing with a wine of at least 3 years old.
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Cheeses

Fresh Écume De Wimereux

Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Prefer a pairing with a wine of at least 3 years old.
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