Food and wine pairing
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Graves de Vayres rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Graves de Vayres red wine
This drink pairs well with 69 dishes:
Poultry
Grilled duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
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Beef
Grilled entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Pork
Grilled pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
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Cheeses
Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
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Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
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Cheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Prefer a pairing with a wine of at least 4 years old.
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Cheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.
Prefer a pairing with a wine of at least 4 years old.
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Cheeses
Pont-l'Evêque
France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.
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