Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Braised oxtails in red wine sauce

Photo de Bill Seitz (CC BY 2.0) ajoutée le 24/09/2023
https://www.flickr.com/photos/webseitz/4568942399/

Beef

Braised oxtails in red wine sauce

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.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

See also:

  • Queue de bœuf braisée

This dish pairs well with 6 drinks :

Bandol rouge

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

Faugères rouge

Faugères rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 2 to 3 years old.
>dish info