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:
Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Beef
Roast beef with bone marrow
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Beef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Roast duck breast
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Roast duck breast with porcini mushrooms
Prefer a pairing with a developed wine.
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Sheep and Goats
Roast Pauillac lamb
Lamb under 11 weeks and between 11 and 15 kilos.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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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 8 years old.
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Beef
Roasted beef cut with pepper sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
> view all pairings