Food and wine pairing
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Pessac-Léognan rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 20 years old and more for a classed growth.
Synonyms
- Pessac-Léognan red wine
This drink pairs well with 275 dishes:
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 5 to 15 years old.
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Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 5 to 15 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 5 to 15 years old.
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Poultry
Stuffed goose neck with porcini mushrooms
Prefer a pairing with a wine aged 5 to 15 years old.
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Pork
Sweet and sour pork
Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.
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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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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 wine aged 5 to 15 years old.
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Cheeses
Tomme de brebis
Pressed and uncooked cheese made from sheep's milk.
Serve with the most mature cheeses.
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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.
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Cold starters
Tuna tataki with sesame
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
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Veal
Veal chop with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Prefer a pairing with a wine aged 5 to 10 years old.
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Veal
Veal chop with mushrooms
Prefer a pairing with a wine aged 5 to 15 years old.
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Veal
Veal chop with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
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Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 5 to 15 years old.
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Veal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
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