Meal and wine pairing
Photo by Ira Pavlyukovich Licence Unsplash
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-XTNTQaoGqNk
Anjou Brissac
Vins tranquilles rouges
Serve at: 16-18°C ou 61-64 °F.
Prefer a pairing with a wine of at least 2 years old.
Aging potential (estimation) : 7 to 10 years old.
This drink is paired well with 53 meals:?>
Meal families
Cheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sauces
Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view the mealPoultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view the mealMain meals
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
> view the mealCooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view the mealMain meals
Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
Main meals
Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
> view the mealBeef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view the mealBeef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
> view the meal