Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54178595700/
Graves rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Graves red wine
This drink pairs well with 334 dishes:
Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Poultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
> view all pairings
Poultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Poultry
Stuffed goose neck with porcini mushrooms
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view all pairings
Pork
Sweet and sour pork
Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.
> view all pairings
Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel, button mushroom and cream
> view all pairings
Appetizers and Amuse-bouches
Tastou
France. Occitania. Lot.
Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Cheeses
Tomme de brebis
Pressed and uncooked cheese made from sheep's milk.
Serve with the most mature cheeses.
> view all pairings
Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view all pairings
