Meal and wine pairing
Photo by fidber(CC BY 2.0)
https://www.flickr.com/photos/metay/17051456537/
Braised veal tendron
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Synonyms: Braised veal plate short ribsSee also : Roast veal tendron
This dish pairs well with 8 drinks :
Drinks and wines types
Bellet Rouge
Still red wine(s)
Serve at 15-16°C or 59-61 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 8 to 12 years old.
Bugey Mondeuse
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 8 years old.
Fronton Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 7 years old.
Meursault Blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.
Morgon
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Vin de Savoie Chautagne Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old.
Vin de Savoie Chignin Mondeuse
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.
Vin de Savoie Jongieux Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old.
Prefer a pairing with a wine aged 2 to 3 years old.