Meal and wine pairing
Photo by H. Alexander Talbot(CC BY 2.0)
https://www.flickr.com/photos/ideasinfood/8334098305/
Beef cheek daube with red wine and braised endives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Synonyms:
- Beef cheek daube with red wine and braised chicories
- Red wine beef cheek stew with braised chicories
- Red wine beef cheek stew with braised endives
This dish pairs well with 3 drinks :
Drinks and wines types
Imperial stout
Bières
Serve at 11-13°C ou 52-55 °F.
May be called Russian Imperial Stout (RIS).
Montagne Saint-Émilion
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) : 5 to 10 years old.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 12 years old.