Meal and wine pairing
Photo by Sarah Ackerman(CC BY 2.0)
https://www.flickr.com/photos/sackerman519/4249656226/
Braised beef cheek with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
This dish pairs well with 2 drinks :
Drinks and wines types
Listrac-Médoc
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 12 years old.
The commercial name generally used is Sainte-Foy Bordeaux Rouge.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.