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:
Poultry
Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with celery purée
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
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Poultry
Duck aiguillette with honey
Aiguillette : thin slice cut lengthwise from a poultry breast.
Prefer a pairing with a wine with soft tannins.
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Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with a wine with soft tannins.
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Poultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
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Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
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Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
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Poultry
Duck foie gras croquettes
Prefer a pairing with a wine of at least 10 years old.
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