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:
Sheep and Goats
Spit roasted kid goat with rosemary
Prefer a pairing with a wine of at least 4 years old.
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Poultry
Spit-roasted capon
Prefer a pairing with a wine of at least 4 years old.
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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 developed wine.
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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 developed wine.
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Poultry
Squab with duck foie gras and 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
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
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Poultry
Stuffed capon with black truffle
Prefer a pairing with a developed wine.
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Poultry
Stuffed pigeon with black truffle
Prefer a pairing with a developed wine.
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Poultry
Stuffed pigeon with duck foie gras and black truffle
Prefer a pairing with a developed wine.
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Poultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
Prefer a pairing with a developed wine.
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Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
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Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
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Appetizers and Amuse-bouches
Tastou
France. Occitania. Lot.
Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.
Prefer a pairing with a developed wine.
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Appetizers and Amuse-bouches
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
Prefer a pairing with a young, fruity wine.
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Cheeses
Tomme de montagne
France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Tournedos 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.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Tournedos Rossini with porcini mushrooms
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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Pizza, Quiche, Tart, Pie
Tourtière du lac Saint-Jean
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.
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Cheeses
Triple Play Extra Innings
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.
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