Food and Wine Pairing with tails
Find the best food and wine pairings with tails as ingredients.
The best wines to pair with tails
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreTuscany, Italy
- 8. Brunello di MontalcinoTuscany, Italy
- 9. CaliforniaUnited States
- 10. Colchagua ValleyCentral Valley, Chile
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. TunuyánMendoza, Argentina
- 22. TuscanyItaly
- 23. Uco ValleyMendoza, Argentina
- 24. VenetoItaly
- 25. Western CapeSouth Africa
Wines that pair with tails
About Beef
Beef is a castrated male bovine, but in butchery generally includes the meat of all large cattle, heifer, cow, steer, bullock, steer. Among the best origins, one will find beef from Limousin, Normandy, Charolais or Parthenay, but also Chalosse (Aquitaine) and Salers (Auvergne), which are rarer. A good quality beef will be bright red and shiny, its consistency firm and elastic, its smell sweet. The fat is rather white or slightly yellow, forming a more or less tight network, the meat can be marbled or marbled. Beef provides "noble" pieces, for quick cooking, the most expensive, and second and third category pieces, rather used for slow cooking as carbonades. Among the best are steaks, chateaubriands and tournedos, entrecote, prime rib and roasts. Lesser quality dishes include braised meat, stews, bourguignons and pot-au-feu, for which you can choose pieces such as chuck, scoter, shank and collar. Discover original food and wine pairings with beef.
Recipes and food and wine pairings with tails recipes
- Boeuf en daube
- Baeckeoffe
- Baked lasagna
- Beef bourguignon with tomato
- Beef in white wine
- Beef tongue in hot pickle sauce
- Beef tongue in hot sauce
- Beef tongue with tomato
- Beef with cider
- Beef with panang curry (red curry)
- Chinese fondue
- Cicadas at the chib
- Empanadas de carne (argentina)
- Festive chinese fondue
- Fondue vigneronne au vin rouge
- Fried noodles with vegetables
- Lamb skewers
- Navarin of the sea da gigi
- North of the border sandwiches
- Oxtail confit in red wine
- Parmentier with zucchini and beef
- Pot-au-feu
- Ramen burger
- Roast beef casserole
- Roast beef with caramelized onion
- Roast beef in a crust
- Roast beef with onions and potatoes with paprika
- Roasted fillet of beef with parsley
- Shepherd's pie (potatoes, beef, carrots, bacon)
- Spanish stew (cocido)
- Tata simone's dumplings
- Thai beef curry
- Tournedos rossini
- Tournedos rossini with port sauce
- Tunisian molokheya
- Wild boar stew in burgundy style
- Beef tagine with prunes and almonds
- Enchiladas franchouillards
- Monkfish tagine
- Sliced beef with peppers
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