Meal and wine pairing

Photo by Michael Johnson (CC BY 2.0)
https://www.flickr.com/photos/thebusybrain/2857601861/

Saumur Puy Notre-Dame

Vins tranquilles rouges

Serve at: 16-18°C ou 61-64 °F.

Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 15 years old.

This drink is paired well with 14 meals:?>

Meal families

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

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Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

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Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

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Cooked meats

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

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Rabbit

Jugged rabbit

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Beef

Rib steak over vine shoots

Rib steak : rib of beef with bone attached.

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Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

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Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

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Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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