Meal and wine pairing

Photo by Viktoria Avdeeva Licence Unsplash
https://unsplash.com/fr/photos/un-violon-et-un-verre-de-vin-sur-une-table-FDk4zGfLZ84

Ladoix Premier cru Rouge

Vins tranquilles rouges

Serve at: 14-16°C ou 57-61 °F.

Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old.

This drink is paired well with 10 meals:?>

Meal families

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Veal

Braised cushion of veal

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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Veal

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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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Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

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Cheeses