Food and wine pairing
Photo de Jazz Guy (CC BY 2.0)
ajoutée le 28/12/2025
https://www.flickr.com/photos/flickr4jazz/3976361339/
Braised rib steak
Rib steak : rib of beef with bone attached. 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.
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 69 drinks :
Rasteau rouge sec
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 2 years old.
>dish info
Still rosé wine(s)
Tursan rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
