Listrac-Médoc

Cheeses

Checy

France. Centre-Val de Loire. Loiret.

Soft-ripened cheese made from whole cow’s milk with a natural rind.

Ripening : 3 weeks.

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Poultry

Confit duck leg

Prefer a pairing with a developed wine.

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Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Prefer a pairing with a developed wine.

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Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine aged 3 to 6 years old.

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Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Poultry

Duck breast with prunes

Prefer a pairing with a developed wine.

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Poultry

Duck confit

Served hot.

Prefer a pairing with a developed wine.

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Appetizers and Amuse-bouches

Duck confit croquettes

Prefer a pairing with a developed wine.

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Poultry

Duck confit with fresh pasta

Prefer a pairing with a developed wine.

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Poultry

Duck confit with potatoes sautéed with garlic and parsley

Prefer a pairing with a wine aged 3 to 6 years old.

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Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Prefer a pairing with a wine aged 3 to 6 years old.

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Poultry

Duck foie gras au naturel

Served cold.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Prefer a pairing with a developed wine.

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Cured Meats

Duck terrine with orange

Served cold or at room temperature.

Prefer a pairing with a developed wine.

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Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

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Main courses

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Prefer a pairing with a wine aged 3 to 6 years old.

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine of at least 5 years old.

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Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Fattened chicken with black truffle

Prefer a pairing with a wine aged 3 to 6 years old.

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Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

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Poultry

Goose confit

Served hot.

Prefer a pairing with a developed wine.

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Poultry

Goose with chestnut

Roast goose with chestnut filling.

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Cheeses

Green Dirt Farm's Ruby

United States. Minnesota.

Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.

Ripening : 2 to 6 weeks.

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Food and wine pairing

Listrac-Médoc

This drink pairs well with 146 dishes:

Checy

Confit duck leg

Confit duck leg with Sarlat style potatoes

Coq au vin

Duck breast with green peppercorn sauce

Duck breast with prunes

Duck confit

Duck confit croquettes

Duck confit with fresh pasta

Duck confit with potatoes sautéed with garlic and parsley

Duck confit with Sarlat style potatoes

Duck foie gras au naturel

Duck manchon confit

Duck terrine with orange

Eel in red wine

Eel matelote

Entrecote with béarnaise sauce

Fattened chicken en demi-deuil

Fattened chicken in salt crust

Fattened chicken with black truffle

Fricandeau of veal

Goose confit

Goose with chestnut

Green Dirt Farm's Ruby