Food and wine pairing
Photo de Debbie Tingzon (CC BY 2.0)
ajoutée le 02/10/2023
https://www.flickr.com/photos/ilove9and23/15468873072/
Braised beef cheek
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 16 drinks :
Beer(s)
Bandol rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
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 over 5 years old.
>dish info
Haut-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine over 5 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
Puisseguin Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine over 5 years old.
>dish info
