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:
Sheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
Prefer a pairing with a wine of at least 10 years old.
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Cheeses
Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
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Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
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Poultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Poultry
Souvarov-style pigeon wings
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Poultry
Spit-roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a fruity wine with soft tannins.
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Poultry
Squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a fruity wine with soft tannins.
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Poultry
Squab with sweet spices
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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Cheeses
St. Stephen
United States. New York. Stephentown.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Prefer a pairing with a fruity wine with soft tannins.
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Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a wine aged 6 to 20 years old.
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Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 6 to 20 years old.
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Poultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
Prefer a pairing with a wine aged 6 to 20 years old.
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Poultry
Stuffed goose neck with porcini mushrooms
Prefer a pairing with a wine aged 6 to 20 years old.
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