Food and wine pairing
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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 224 dishes:
Main courses
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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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.
Pairing with a dominant Cabernet-sauvignon grape.
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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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Feathered game
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine over 4 years old.
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Feathered game
Young partridge with black truffle
Young Partridge : under 8 months old.
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Poultry
Young turkey with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
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Main courses
Young wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings