Food and wine pairing
Photo de Meg Zimbeck (CC BY 2.0)
ajoutée le 16/02/2023
https://www.flickr.com/photos/mufoo/2188849889/
Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
Synonyms
- Calf's head with ravigote sauce
See also:
- Tête de veau à la vinaigrette
This dish pairs well with 32 drinks :
Still white wine(s)
Still rosé wine(s)
Brouilly
Still red wine(s)
Serve at 12-14°C or 54-57 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Chénas
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 2 to 6 years old.
>dish info
Chiroubles
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
Côte roannaise rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine under 2 years old.
>dish info
Coteaux du Lyonnais rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine under 3 years old.
>dish info
Fleurie
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Juliénas
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
