Food and wine pairing
Photo de Whitney (CC BY 2.0)
ajoutée le 11/01/2025
https://www.flickr.com/photos/whitneyinchicago/4378779973/
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Synonyms
- Yankee pot roast
See also:
This dish pairs well with 63 drinks :
Crozes-Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info
Beer(s)
Gigondas rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info
Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 8 years old.
>dish info
Languedoc rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info
Luberon rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info
Madiran
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info
Médoc rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine with tannins.
>dish info
Morgon
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a developed wine.
>dish info
