Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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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:
Veal
Veal chop with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Prefer a pairing with a wine of at least 5 years old.
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Veal
Veal chop with mushrooms
Prefer a pairing with a wine aged 2 to 5 years old.
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Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 2 to 5 years old.
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Veal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
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Offal and tripe
Veal sweetbreads with financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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Offal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
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Furred game
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Cheeses
Verano
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.
Serve with the most mature cheeses.
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Poultry
Warm duck foie gras with apples
Prefer a pairing with a wine over 5 years old.
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Poultry
Warm duck foie gras with white grapes
Prefer a pairing with a wine aged 2 to 5 years old.
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Feathered game
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses
Young Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.
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Feathered game
Young partridge with cabbage
Young Partridge : under 8 months old.
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