Food and wine pairing
Photo de Smabs Sputzer (1956-2017) (CC BY 2.0)
ajoutée le 16/03/2023
https://www.flickr.com/photos/10413717@N08/8060933590/
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
This dish pairs well with 22 drinks :
Cairanne rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine aged 2 to 4 years old.
>dish info
Châteauneuf-du-Pape rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 6 to 15 years old.
>dish info
Côtes du Rhône Villages rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine under 4 years old.
>dish info
Gigondas rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 2 to 8 years old.
>dish info
Grignan les Adhémar rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine under 4 years old.
>dish info
Beer(s)
Lirac rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Luberon 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
Vacqueyras rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 2 to 8 years old.
>dish info
Ventoux rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine under 4 years old.
>dish info