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:
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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Sheep and Goats
Roasted lamb chops with herbes de Provence
Prefer a pairing with a young, fruity wine.
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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 with garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 3 to 8 years old.
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Sheep and Goats
Roasted milk-fed lamb with savory
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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Feathered game
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Prefer a pairing with a wine over 5 years old.
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Feathered game
Roasted pheasant with porcini mushrooms
Prefer a pairing with a developed wine.
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Sheep and Goats
Roasted rack of lamb with herbes de Provence
Prefer a pairing with a young, fruity wine.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Beef
Roasted rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
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Beef
Roasted rib steak with shallots
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats
Roasted shoulder of lamb with broad beans
Prefer a pairing with a young wine.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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