Meal and wine pairing
Photo by Yanay Rosen(CC0 1.0)
https://www.flickr.com/photos/187878392@N04/52201509259/
Roasted turbot with confit shallots and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Synonyms:
- Baked turbot with confit shallots and red wine sauce
This dish pairs well with 3 drinks :
Drinks and wines types
Hermitage Rouge
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more.
Saint-Joseph Rouge
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old.
Pair with a wine over 2 years old.
Aging potential (estimation) : 10 to 15 years old.