Food and wine pairing
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Margaux
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 30 years old.
This drink pairs well with 231 dishes:
Poultry
Duck confit with potatoes sautéed with garlic and parsley
Prefer a pairing with a wine aged 6 to 20 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 6 to 20 years old.
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Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
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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 6 to 20 years old.
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Poultry
Fattened chicken with black truffle
Prefer a pairing with a wine aged 6 to 20 years old.
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Cheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Prefer a pairing with a fruity wine with soft tannins.
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Poultry
Glazed fattened chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a fruity wine with soft tannins.
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Beef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Beef
Grilled beef tournedos 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 aged 6 to 20 years old.
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Beef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
Prefer a pairing with a wine aged 6 to 20 years old.
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Beef
Grilled 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 aged 6 to 20 years old.
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Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pommes paillasson : pancake of grated and fried potatoes.
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 aged 6 to 20 years old.
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Beef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
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Beef
Grilled 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 6 to 20 years old.
> view all pairings