Meal and wine pairing
Photo by Mario Amé (CC0 1.0)
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Pauillac
Serve at: 16-18°C or 61-64 °F.
Can be drunk from : 7 years.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
This drink is paired well with:
Meal families
Sheep and Goats
Abbacchio cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.
Sheep and Goats
Baron of lamb en croute with his own juice
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Sheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Beef
Beef tenderloin with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Cheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Beef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Seafish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a fruity wine with soft tannins.
Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Prefer a pairing with a wine of at least 10 years old.