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Food and wine pairing

Beef daube and mashed potato with black truffle

Photo de Jeremy Keith (CC BY 2.0)
https://www.flickr.com/photos/adactio/1351023422/

Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Synonyms

  • Beef daube and mashed potatoes with black truffle
  • Beef stew and mashed potato with black truffle
  • Beef stew and mashed potatoes with black truffle
  • Braised beef and mashed potato with black truffle
  • Braised beef and mashed potatoes with black truffle

See also:

  • Daube de bœuf

This dish pairs well with 5 drinks :

Bourgogne rouge

Bourgogne rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info

Cornas

Cornas
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
Prefer a pairing with a wine of at least 10 years old.
>dish info

Côte Rôtie

Côte Rôtie
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
>dish info

Vacqueyras rouge

Vacqueyras rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info