Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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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:
Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Poultry
Roast duck demoiselle
Demoiselle : duck carcass brushed with duck fat, salt and pepper.
Prefer a pairing with a wine over 4 years old.
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Poultry
Roasted duck breast with grenaille potatoes
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Prefer a pairing with a developed wine.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Cheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Prefer a pairing with a wine of at least 4 years old.
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Cheeses
Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Prefer a pairing with a wine of at least 4 years old.
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Salads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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Shellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a young vintage.
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Mushrooms, Vegetables, Pasta and Rice
Spaghetti bolognese
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
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