Food and wine pairing

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

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

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

>dish info