Food and wine pairing
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Ventoux rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 3 to 5 years old.
Synonyms
- Ventoux red wine
This drink pairs well with 159 dishes:
Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Veal
Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
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Pizza, Quiche, Tart, Pie
Tourtière du lac Saint-Jean
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.
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Veal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
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Offal and tripe
Veal kidney with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
Prefer a pairing with a wine under 4 years old.
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Veal
Veal Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
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Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Veal
Wiener schnitzel with noisette potatoes
Pommes noisettes : potato balls fried in butter or oil.
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Main courses
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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