Food and wine pairing
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Canon-Fronsac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 122 dishes:
Poultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Poultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Poultry
Souvarov-style pigeon wings
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Prefer a pairing with a wine aged 5 to 10 years old.
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Poultry
Stuffed capon with black truffle
Prefer a pairing with a wine aged 2 to 5 years old.
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Mushrooms, Vegetables, Pasta and Rice
Stuffed eggplants
Prefer a pairing based on the stuffing.
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Sheep and Goats
Stuffed shoulder of lamb
Prefer a pairing based on the stuffing.
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Cheeses
Tomme de montagne
France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
Prefer a pairing with a wine aged 2 to 5 years old.
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Veal
Veal grenadine with porcini mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Prefer a pairing with a wine aged 2 to 5 years old.
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Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 2 to 5 years old.
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Furred game
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Prefer a pairing with a wine aged 2 to 5 years old.
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Furred game
Venison salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Furred game
Wild boar fillet with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Cured Meats
Wild boar pâté
Served cold or at room temperature.
Prefer a pairing with a wine aged 2 to 5 years old.
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