Food and wine pairing

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 7 to 10 years old.

Prefer a pairing with a wine aged 2 to 6 years old.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing with a wine aged 2 to 6 years old.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 10 to 20 years old and more.

Prefer a pairing with a wine of at least 8 years old.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 8 to 12 years old.

>dish info