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Food and wine pairing

Braised veal tendron

Photo de Glen MacLarty (CC BY 2.0)
https://www.flickr.com/photos/glenmaclarty/6342211281/

Veal

Braised veal tendron

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.

Synonyms

  • Braised veal plate short ribs

See also:

  • Tendrons de veau rôti

This dish pairs well with 8 drinks :

Bellet rouge

Bellet rouge
Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 8 to 12 years old.
>dish info

Bugey Mondeuse

Bugey Mondeuse
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 8 years old.
>dish info

Fronton rouge

Fronton rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 7 years old.
>dish info

Meursault blanc

Meursault blanc
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.
>dish info

Morgon

Morgon
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Prefer a pairing with a wine aged 2 to 3 years old.
>dish info