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Food and wine pairing

Côtes de Bourg rouge

Photo de Thomas Franke (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-LQ5o5boYE-8

Côtes de Bourg rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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

Synonyms

  • Bourg rouge
  • Bourg red wine
  • Bourgeais rouge
  • Bourgeais red wine
  • Côtes de Bourg red wine

This drink pairs well with 192 dishes:

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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Main courses

Basque piperade

Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
Prefer a pairing with a wine of at least 3 years old.
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Main courses

Bearn piperade

Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Prefer a pairing with a wine of at least 3 years old.
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Sauces

Béarnaise sauce

Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a developed wine.
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Beef

Beef bourguignon

Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Prefer a pairing with a wine of at least 3 years old.
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Beef

Beef miroton

Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
Pairing with a dominant Côt (Malbec) grape.
Prefer a pairing with a wine of at least 3 years old.
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Beef

Beef tournedos with béarnaise sauce

Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine of at least 3 years old.
> view all pairings

Beef

Beef tournedos with bordelaise sauce

Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Prefer a pairing with a wine of at least 3 years old.
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Veal

Blanquette de veau

Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a wine of at least 3 years old.
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Beef

Boeuf à la mode

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.
Prefer a pairing with a wine of at least 3 years old.
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