Food and wine pairing

Photo de Alpha (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/4400379111/

Braised pigeon

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

This dish pairs well with 2 drinks :

Languedoc rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

>dish info

Saint-Julien

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.

Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.

>dish info