Meal and wine pairing
Photo by Ambitious Studio* | Rick Barrett Licence Unsplash
https://unsplash.com/fr/photos/un-verre-de-vin-pose-sur-une-table--icAkJbdFZs
Côtes du Roussillon Villages Tautavel
Vins tranquilles rouges
Serve at: 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old.
This drink is paired well with 6 meals:?>
Meal families
Poultry
Aiguillette of guinea fowl with poivrade sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Beef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.