Food and wine pairing
Photo de Kevin Galens (CC BY-SA 2.0)
https://www.flickr.com/photos/kevygee/3256892808/
Haut-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 15 years old.
This drink pairs well with 334 dishes:
Poultry
Roasted duck breast with grenaille potatoes
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Prefer a pairing with a developed wine.
> view all pairings
Poultry
Roasted guinea fowl with mushroom
Prefer a pairing with a developed wine.
> view all pairings
Sheep and Goats
Roasted kid goat with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view all pairings
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.
Prefer a pairing with a developed wine.
> view all pairings
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.
> view all pairings
Sheep and Goats
Roasted milk-fed lamb
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
> view all pairings
Feathered game
Roasted pheasant with eggplant
Prefer a pairing with a developed wine.
> view all pairings
Feathered game
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Prefer a pairing with a developed wine.
> view all pairings
Feathered game
Roasted pheasant with porcini mushrooms
Prefer a pairing with a developed wine.
> view all pairings
Sheep and Goats
Roasted rack of lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view all pairings
Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
> view all pairings