Food and wine pairing
Photo de Sarah Ackerman (CC BY 2.0)
ajoutée le 18/02/2023
https://www.flickr.com/photos/sackerman519/4249656226/
Braised beef cheek with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
This dish pairs well with 3 drinks :
Côtes de Bordeaux Sainte-Foy rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 3 years old.
>dish info
Listrac-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a developed wine.
>dish info