Food and wine pairing
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Montagne Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 181 dishes:
Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a developed wine.
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Beef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
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Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a developed wine.
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Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a developed wine.
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Sheep and Goats
Roasted kid goat with rosemary
Prefer a pairing with a wine of at least 4 years old.
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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.
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Sheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Feathered game
Roasted pheasant
Prefer a pairing with a young and fruity wine with soft tannins.
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Beef
Roasted rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
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Poultry
Roasted squab with black truffle
Prefer a pairing with a developed wine.
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Poultry
Roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a developed wine.
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Pork
Saint-Hubert suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
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Salads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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