Meal and wine pairing
Photo by stu_spivack(CC BY-SA 2.0)
https://www.flickr.com/photos/stuart_spivack/297550405/
Veal chop with bolognaise sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
This dish pairs well with 2 drinks :
Drinks and wines types
Bandol Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 15 years old.
Languedoc Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Pairing with a dominant Syrah (shiraz) grape.
Prefer a pairing with a wine aged 5 to 8 years old.