Food and wine pairing
Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53927397135/
Médoc rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 15 years old.
Synonyms
- Médoc red wine
This drink pairs well with 454 dishes:
Beef
Roasted beef cut with pepper 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 4 to 8 years old.
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Poultry
Roasted duck with porcini mushrooms
Prefer a pairing with a wine aged 5 to 10 years old.
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Sheep and Goats
Roasted kid goat with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
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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 10 years old.
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Sheep and Goats
Roasted leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted milk-fed lamb
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Prefer a pairing with a wine aged 4 to 8 years old.
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Feathered game
Roasted pheasant with porcini mushrooms
Prefer a pairing with a wine aged 5 to 10 years old.
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Feathered game
Roasted quail stuffed with mushrooms
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 5 years old.
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Beef
Roasted rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine with soft tannins.
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Beef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 2 to 5 years old.
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