Food and wine pairing ideas

Food and wine pairing

Madiran

Photo de TheBusyBrain (CC BY 2.0)
https://www.flickr.com/photos/thebusybrain/2857498721/

Madiran

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 8 to 12 years old.

This drink pairs well with 409 dishes:

Poultry

Duck aiguillette with greeen peppercorn sauce

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.

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 aiguillette with red wine sauce

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.

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

Duck breast and gratin dauphinois

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Duck breast Rossini

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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Poultry

Duck breast with green peppercorn sauce

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 porcini mushrooms

Duck breast with porcini mushrooms

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Poultry

Duck breast with prunes

Duck breast with prunes

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Poultry

Duck breast with Sarlat style potatoes

Duck breast with Sarlat style potatoes

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

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Poultry

Duck confit

Duck confit

Served hot.

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Appetizers and Amuse-bouches

Duck confit croquettes

Duck confit croquettes

Prefer a pairing with a fruity wine.

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Poultry

Duck confit salad

Duck confit salad

Prefer a pairing with a fruity wine with soft tannins.

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Poultry

Duck confit with fresh pasta

Duck confit with fresh pasta

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Poultry

Duck confit with garden salad

Duck confit with garden salad

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Poultry

Duck confit with lentils

Duck confit with lentils

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Poultry

Duck confit with porcini mushrooms

Duck confit with porcini mushrooms

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Poultry

Duck confit with potatoes sautéed with garlic and parsley

Duck confit with potatoes sautéed with garlic and parsley

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Poultry

Duck confit with Sarlat style potatoes

Duck confit with Sarlat style potatoes

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

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Poultry

Duck daube

Duck 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 8 years old.

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Poultry

Duck foie gras au naturel

Duck foie gras au naturel

Served cold.

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Poultry

Duck foie gras with black truffle

Duck foie gras with black truffle

Served cold.

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Hot Starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry

Prefer a pairing with a developed wine.

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Poultry

Duck foie gras with black truffle sauce

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Served hot.

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Salads

Duck gizzard salad

Duck gizzard salad

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Main courses

Duck hachis parmentier

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Prefer a pairing with a wine with soft tannins.

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