Food and wine pairing
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Côtes de Bourg rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
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:
Furred game
Pork stew
Pairing with a dominant Côt (Malbec) grape.
Pairing with a dominant Côt (Malbec) grape.
Prefer a pairing with a wine of at least 4 years old.
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Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Prefer a pairing with a wine of at least 3 years old.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine aged 2 to 5 years old.
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Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
Prefer a pairing with a wine of at least 3 years old.
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Mushrooms, Vegetables, Pasta and Rice
Potato gratin with mushrooms
Prefer a pairing with a developed wine.
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Poultry
Potato salad with duck confit
Served cold or warm.
Prefer a pairing with a wine of at least 3 years old.
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Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
Prefer a pairing with a wine of at least 3 years old.
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Rabbit
Rabbit cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Prefer a pairing with a wine of at least 3 years old.
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Beef
Rib steak over vine shoots
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 3 years old.
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Beef
Rib steak with coarse salt
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 3 years old.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 3 years old.
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Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Prefer a pairing with a developed wine.
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Poultry
Roast guinea fowl
Pairing with a dominant Merlot grape.
Prefer a pairing with a wine of at least 3 years old.
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Sheep and Goats
Roast knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Pairing with a dominant Côt (Malbec) grape.
Prefer a pairing with a wine of at least 4 years old.
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Feathered game
Roast partridge
Prefer a pairing with a wine of at least 3 years old.
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Beef
Roast rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a developed wine.
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Veal
Roast veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
Prefer a pairing with a developed wine.
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Feathered game
Roast wood pigeon
Prefer a pairing with a wine of at least 3 years old.
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