Food and wine pairing ideas
Photo by Sarah Ackerman(CC BY 2.0)
https://www.flickr.com/photos/sackerman519/4249656226/in/album-72157623023682923/
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Red
Serve at 15-17. °C (59-63 °F)
“ The commercial name generally used is Sainte-Foy Bordeaux Rouge.
Prefer a pairing with a wine of at least 3 years old.
Aging potential (estimation) : 4 to 8 years old. ”
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 6 to 12 years old. ”