Meal and wine pairing

Photo by Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53601654485/

Côtes du Rhône Villages Rouge

Vins tranquilles rouges

Serve at: 16-18°C ou 61-64 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 7 years old.

This drink is paired well with 343 meals:?>

Meal families

Sheep and Goats

Abbacchio 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.

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Main meals

Ajapsandali

Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.

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Pork

American pork ribs

American : BBQ sauce with paprika.

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

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Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

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Condiments