Meal and wine pairing
Béarn Rouge
Serve at: 13-15°C or 55-59 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with:
Meal families
Seafish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
Prefer a pairing with a young and fruity wine.
Main courses
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 courses
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.
Beef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
Consommés, Broths and Soups
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).
Prefer a regional pairing.