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Food and wine pairing

Aiguillette of guinea fowl with poivrade sauce

Photo de hiro (CC BY-SA 2.0)
https://www.flickr.com/photos/klipsch_soundman/3310787978/

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
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.

Synonyms

  • Guinea fowl breast strips with poivrade sauce

This dish pairs well with 2 drinks :

Minervois rouge

Minervois rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.
>dish info