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:
Beef
Roasted rib steak with chanterelles
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 porcini mushrooms
Rib steak : rib of beef with bone attached.
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Poultry
Roasted squab à la goutte de sang
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
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Poultry
Roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Furred game
Roasted venison with black truffle
Prefer a pairing with a wine of at least 10 years old.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Feathered game
Roasted woodcock with black truffle
Prefer a pairing with a wine over 10 years old.
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Poultry
Roasted young guinea fowl 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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