Meal and wine pairing
Photo by Blake Wisz Licence Unsplash
https://unsplash.com/fr/photos/personne-tenant-un-verre-de-vin-transparent-avec-du-vin-rouge-pendant-la-journee-IB6CxMRnOcI
Béarn Rouge
Vins tranquilles rouges
Serve at: 13-15°C ou 55-59 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with 43 meals:?>
Meal families
Sea fish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view the mealMain meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
Main meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Pork
Black pudding with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and 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.
> view the mealConsommé and Soup
Garbure
France. Nouvelle-Aquitaine. Gascony.
Cabbage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).