Food and wine pairing ideas

Food and wine pairing

Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/4588377187/

Richebourg

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

This drink pairs well with 105 dishes:

Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Poultry

Stuffed guinea fowl with chanterelle

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Feathered game

Stuffed pheasant

Prefer a pairing based on the stuffing.

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Beef

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Prefer a pairing with a wine aged 8 to 15 years old.

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Veal

Veal chop with mushrooms

Prefer a pairing with a wine aged 8 to 15 years old.

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Cured Meats

Venison pâté

Served cold or at room temperature.

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Furred game

Venison stew with Burgundy wine

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Feathered game

Young partridge with black truffle

Young Partridge : under 8 months old.

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Pizza, Quiche, Tart, Pie

Young wild boar pie

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