Meal and wine pairing

Photo by Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54181146793/

Costières de Nîmes 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 5 years old.

This drink is paired well with 89 meals:?>

Meal families

Beef

Barbecue

A meal, usually outdoors, where food is cooked on a grill or a spit.

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Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Beef

Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Appetizers

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

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Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Beef

Cheeseburger

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Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

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Others

Chop suey

Chop suey : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts…) bound with a starch-thickened sauce.Usually served with rice, sometimes with noodles.

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Others

Chow mein

Chow mein : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts), all bound in a starch-thickened sauce.Serve with stir-fried noodles (Yakisoba).

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Desserts