Food and wine pairing

Fresinat

France. Occitania. Tarn.

Fatty pieces of pork meat (normally pork jowl) cut into cubes and cooked in duck fat served with sautéed potatoes and a persillade sauce.

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.

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

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 6 years old.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

>dish info

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 5 to 8 years old.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

>dish info

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 10 years old.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

>dish info