Meal and wine pairing
Photo by Don LaVange (CC BY-SA 2.0)
https://www.flickr.com/photos/wickenden/3687669880/
Vinsobres
Serve at: 14-16°C or 57-61 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with:
Meal families
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
Beef
Braised beef with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Pork
Braised pork leg slice with potatoes
Leg slice : thick, round slice cut crosswise from the shank.
Pork
Braised pork shoulder
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Main courses
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
Poultry
Chicken supreme with mushrooms
Poultry supreme : all the white meat from the breast and wings of poultry.
Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
Prefer a pairing with a young, full-bodied wine, high in tannins.
Poultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
Prefer a pairing with a light wine low in tannins.