Food and wine pairing

Photo de Sarah Ackerman (CC BY 2.0)
https://www.flickr.com/photos/sackerman519/4249656226/

Braised beef cheek 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.

This dish pairs well with 3 drinks :

Bourgogne Hautes Côtes de Beaune rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 4 to 6 years old.

>dish info

Côtes de Bordeaux Sainte-Foy rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

Prefer a pairing with a wine of at least 3 years old.

>dish info

Listrac-Médoc

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 12 years old.

Prefer a pairing with a developed wine.

>dish info