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
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Rump steak with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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Cheeses
Rupert reserve
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months.
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Sheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
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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.
Prefer a pairing with a wine of at least 7 years old.
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Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
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Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
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Hot Starters
Sautéed duck foie gras escalope with black truffle
Prefer a pairing with a wine of at least 10 years old.
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Hot Starters
Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Sheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
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