Meal and wine pairing
Photo by Dusty Davidson (CC BY 2.0)
https://www.flickr.com/photos/dustyd/7226699684/
Saint-Georges Saint-Émilion
Vins tranquilles rouges
Serve at: 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
This drink is paired well with 74 meals:?>
Meal families
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
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Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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