Food and wine pairing
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Madiran
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 8 to 12 years old.
This drink pairs well with 409 dishes:
Poultry
Roasted duck with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
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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 wine of at least 5 years old.
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Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a young wine (2-5 years).
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Sheep and Goats
Roasted rack of lamb with thyme
Prefer a pairing with a wine aged 2 to 6 years old.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Feathered game
Roasted wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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