Food and wine pairing
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Anjou Brissac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 7 to 10 years old.
This drink pairs well with 58 dishes:
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Poultry
Squab and spring garnish
Spring garnish : carrots, onions, turnips, peas…
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Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
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Veal
Veal paupiettes and spring garnish
Spring garnish : carrots, onions, turnips, peas…
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Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a wine of at least 2 years old.
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