On the carbonade, we will prefer red wines that are fruity and not too powerful, which will go well with the dish. One finds thus:
Faced with this rich and tasty dish, the Flemish will quickly be tempted to offer you a good beer, which can seduce you! Compared to wine it is something else. Forget white and rosé wine, here we are talking about red wine. You have to choose either a strong red wine or a lighter but slightly lively red wine. Why is this? The powerful red wine is good as long as it does not contain too many tannins which is complicated to dissociate. Too much tannin will make the dish feel a little heavy. With a light and fruity red wine we will cut the fatness of the dish well and give it a little boost. Choose this type of wine.
To choose well, start with a red wine rather or moderately light, but fruity, with a well controlled power. Go to Burgundy where you will find wines made with pinot noir that will be perfect on dishes with sauces such as carbonade.Beaujolais can also offer good red wines, such as the Juliénas appellation with the 2012 "Vielles vignes" of Château d'Empreintes for example. One will also go on the light red wines of Roussillon which will go very well with carbonade. Want a little more taste? The Madiran du Sud-Ouest calls you by its melted tannins and its light power that works wonders!
Carbonade is a dish made from beef (often chuck) simmered in a beer or wine sauce. Typical recipes can be found in several regions, including the Flemish carbonade of northern France. We can also talk about the Provençal carbonade. It also appears in the specialities of northern Italy. The carbonade often appears to be similar to beef bourguignon. Carbonade is above all a dish to be eaten with family or friends, especially in winter. It is therefore a warm dish that is sure to delight your taste buds.