Food and wine pairing
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Saint-Émilion
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 5 to 15 years old.
This drink pairs well with 494 dishes:
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Sheep and Goats
Confit lamb epigram
Epigram : lamb breast pieces below the shoulder.
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Cured Meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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Cheeses
Coutances
France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
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Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
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Cheeses
Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
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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 bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
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Poultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Poultry
Duck breast with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Poultry
Duck confit with porcini mushrooms
Prefer a pairing with a wine under 5 years old.
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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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Hot Starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry
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Poultry
Duck leg salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Poultry
Duck manchon confit
Duck wing drumette : upper part of the duck wing.
Prefer a pairing with a wine aged 3 to 5 years old.
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