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 ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. 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
- Beef marengo "my mom" style
- Beef marmite indian style
- Beef lark
- Beef pot au feu (grandma's style)
- Beef tongue with vegetables
- Beef with cider
- Beef with ginger
- Beef/bechamel lasagna
- Beer goulash
- Cataplana with seafood
- Daube niçoise
- Fillet of beef in a foie gras and truffle crust
- Greek moussaka
- Homemade italian lasagna
- Lamb tagine with courgettes and fennel
- Lomo saltado
- Marinated shrimp skewers with garlic
- Meatballs catalan style
- North of the border sandwiches
- Oxtail and carrot stew
- Pork chops with potatoes
- Puchero
- Quick meatloaf
- Roast beef with pepper
- Roast pork with pineapple
- Romazava (madagascar)
- Rosbeef casserole mamie
- Scottish haggis
- Seven o'clock leg of lamb
- Shepherd's pie (potatoes, beef, carrots, bacon)
- Simple baked roast beef
- Slow-cooked fillet of beef
- Spanish stew (cocido)
- Traditional flemish carbonades
- Venison stew with red wine
- West indian pork colombo
- Beef kidney
- Beef tongue with pickle sauce
- Enchiladas franchouillards
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