Collioure
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ May be called Russian Imperial Stout. ”
> view detailsMeal and wine pairing
Photo by H. Alexander Talbot(CC BY 2.0)
https://www.flickr.com/photos/ideasinfood/8334098305
Beef cheek daube with red wine and braised endive
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
Synonyms: Beef cheek stew with red wine and braised endive / Braised beef cheek with red wine and braised endive / Beef cheek stew with red wine and braised chicory / Braised beef cheek with red wine and braised chicoryThis dish pairs well with:
Wine colors
Imperial stout Other drinks
Other drinks
Serve at 09-11. °C (48-52 °F)
“ May be called Russian Imperial Stout. ”
> view detailsMontagne Saint-Émilion
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”