Food and wine pairing

Photo de Edinburgh Blog (CC BY 2.0)
https://www.flickr.com/photos/theedinburghblog/3608324786

Braised rabbit

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 4 drinks :

Coteaux du Vendômois rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

>dish info

Flanders red ale

Beer(s)

Serve at 08-11°C or 46-52 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

>dish info

Languedoc rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

>dish info

Terrasses du Larzac

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 4 to 10 years old.

Prefer a pairing with a young wine.

>dish info