Bourgueil rouge

Feathered game

Roast young partridge with spring vegetables

Young Partridge : under 8 months old.

Spring vegetables : vegetables harvested before reaching full maturity.

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Poultry

Roasted duck with black olives

Prefer a pairing with a young and unoaked wine.

Prefer a pairing with a wine aged 2 to 4 years old.

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Poultry

Roasted duck with chanterelles

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Roasted duck with turnips

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Roasted duckling

Duckling : young duck.

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Poultry

Roasted duckling with figs

Duckling : female duck.

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Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.

Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

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Poultry

Roasted hanger steak

Prefer a pairing with a fruity and supple wine.

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Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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Sheep and Goats

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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Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Spring garnish : carrots, onions, turnips, peas…

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Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Feathered game

Roasted pheasant with eggplant

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Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Prefer a pairing with the wine used in the sauce.

Prefer a pairing with a wine aged 2 to 4 years old.

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Feathered game

Roasted quail stuffed with mushrooms

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Sheep and Goats

Roasted rack of lamb with herbs

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Sheep and Goats

Roasted rack of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Food and wine pairing

Bourgueil rouge

Synonyms

This drink pairs well with 403 dishes:

Roast young partridge with spring vegetables

Roasted capon

Roasted duck with black olives

Roasted duck with chanterelles

Roasted duck with peas

Roasted duck with turnips

Roasted duckling

Roasted duckling with figs

Roasted duckling with Rouen sauce

Roasted goose

Roasted hanger steak

Roasted kid goat

Roasted kid goat with parsley butter

Roasted lamb chops

Roasted leg of lamb

Roasted leg of lamb and spring garnish

Roasted leg of lamb with flageolets beans

Roasted pheasant

Roasted pheasant with eggplant

Roasted pike with white wine sauce

Roasted quail stuffed with mushrooms

Roasted rack of lamb

Roasted rack of lamb with herbs

Roasted rack of lamb with sweet spices