Food and wine pairing
Photo de Kevin Galens (CC BY-SA 2.0)
https://www.flickr.com/photos/kevygee/3256892808/
Haut-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 15 years old.
This drink pairs well with 334 dishes:
Hot Starters
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Cheeses
Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
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Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
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Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Prefer a pairing with a wine over 4 years old.
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Beef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Offal and tripe
Bordeaux style lamb kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
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Seafish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a fruity wine with soft tannins.
Prefer a pairing with a wine aged 3 to 6 years old.
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Mushrooms, Vegetables, Pasta and Rice
Bordeaux-style porcini mushrooms
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
Prefer a pairing with a developed wine.
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Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Beef
Braised beef cheek
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine over 5 years old.
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Beef
Braised beef cheek with mashed potato
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine over 5 years old.
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Beef
Braised beef with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Veal
Braised cushion of veal
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Poultry
Braised duck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Sheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Sheep and Goats
Braised leg of lamb with herbs
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
> view all pairings
Sheep and Goats
Braised shoulder of lamb
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Offal and tripe
Calf’s liver with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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