Food and wine pairing
Photo de Carol VanHook (CC BY-SA 2.0)
https://www.flickr.com/photos/librariesrock/50853077957/
Pommard
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 180 dishes:
Furred game
Roasted doe fillet
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Poultry
Roasted duck with chanterelles
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Sheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view all pairings
Feathered game
Roasted pheasant
Prefer a pairing with a wine of at least 7 years old.
> view all pairings
Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
> view all pairings
Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view all pairings
Furred game
Saddle of hare 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.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Cheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
> view all pairings
Veal
Sauteed veal with carrots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Seafish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
> view all pairings