Food and wine pairing
Photo de Clare Black (CC BY 2.0)
https://www.flickr.com/photos/southpaw2305/3647276733/
Saumur-Champigny
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 360 dishes:
Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Poultry
Roasted duck with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Poultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Pork
Roasted jambonneau
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Prefer a pairing with a young wine, low in tannins.
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Sheep and Goats
Roasted leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted pistachio-crusted rack of lamb
Prefer a pairing with a wine of at least 5 years old.
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