Food and wine pairing
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Cahors
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 458 dishes:
Feathered game
Roast partridge with black truffle
Prefer a pairing with a developed wine.
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Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Beef
Roast rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine over 5 years old.
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Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Feathered game
Roast wood pigeon
Prefer a pairing with a wine of at least 5 years old.
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Feathered game
Roast wood pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a wine over 5 years old.
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Feathered game
Roast wood pigeon with porcini mushrooms
Prefer a pairing with a developed wine.
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Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a wine over 5 years old.
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Beef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
Prefer a pairing with a wine over 5 years old.
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Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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