Meal and wine pairing

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Côtes de Bergerac Rouge

Vins tranquilles rouges

Serve at: 15-17°C ou 59-63 °F.

Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 15 years old.

This drink is paired well with 31 meals:?>

Meal families

Cheeses

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Salads

Grilled entrecote over vine shoots

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Main meals

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Beef

Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

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Mushrooms, Vegetables, Pasta and Rice