Food and wine pairing
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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:
Cold starters
Mushrooms provencal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Main courses
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
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Poultry
Ostrich tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Miscellaneous
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Sauces
Paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
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Sauces
Parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
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Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
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Sauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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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.
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Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Prefer a pairing with a wine aged 2 to 5 years old.
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Feathered game
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Veal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
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Beef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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