Meal and wine pairing
Photo by Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54220126258/
Buzet Rouge
Vins tranquilles rouges
Serve at: 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
This drink is paired well with 80 meals:?>
Meal families
Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
Sheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view the mealSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Poultry
Braised duck with mushrooms
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view the mealVeal
Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
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 mealBeef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
> view the mealPoultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Duck breast with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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