Cabardès
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Meal and wine pairing
Photo by Navin75(CC BY-SA 2.0)
https://www.flickr.com/photos/navin75/14735160431/
Thyme grilled lamb
This dish pairs well with:
Wine colors
Collioure
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 6 to 12 years old. ”
Côte Rôtie
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old. ”
Côtes de Provence
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 8 years old. ”
Côtes du Rhône
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a young wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”
Hermitage
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Languedoc
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”
Saint-Aubin
Red
Still wine
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old. ”
Saint-Émilion
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old. ”