Food and wine pairing
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Pomerol
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 20 years old.
This drink pairs well with 513 dishes:
Mushrooms, Vegetables, Pasta and Rice
Potato gratin with porcini mushrooms
Prefer a pairing with a wine of at least 8 years old.
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Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
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Poultry
Poultry with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Beef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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Sheep and Goats
Provençal-style saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Desserts and Sweet Courses
Red wine poached pear
Prefer a pairing with a wine aged 5 to 10 years old.
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Cheeses
Rembrandt extra aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.
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Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Poultry
Roast duck breast with honey
Prefer a pairing with a wine with soft tannins.
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Poultry
Roast duck breast with honey and spices
Prefer a pairing with a wine with soft tannins.
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