Meal and wine pairing
Photo by joellehellenique(CC BY-SA 2.0)
https://www.flickr.com/photos/7205826@N05/31719442040/
Beef daube with black olives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Synonyms:
- Beef stew with black olives
- Braised beef with black olives
This dish pairs well with 6 drinks :
Drinks and wines types
Chinon Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 5 years old for the terraces, 15 to 30 years old and more for the hillside vineyards.
Côtes du Rhône Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Côtes du Rhône Villages Rouge
Still red wines
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.
Fitou
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 8 to 15 years old.
Gigondas Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 15 years old.
Pair with a wine over 2 years old.
Aging potential (estimation) : 10 to 15 years old.