Food and wine pairing

Photo de star5112 (CC BY-SA 2.0)
https://www.flickr.com/photos/johnjoh/324592660/

Glazed fattened chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Synonyms

Beijing fattened chicken with mild spices
Beijing fattened chicken with sweet spices
Chinese roast fattened chicken with mild spices
Chinese roast fattened chicken with sweet spices
Glazed fattened chicken with mild spices
Lacquered fattened chicken with mild spices
Lacquered fattened chicken with sweet spices

This dish pairs well with 5 drinks :

Côtes du Rhône 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

Lalande de Pomerol

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 12 years old.

>dish info

Margaux

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

Prefer a pairing with a fruity wine with soft tannins.

>dish info

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

Saint-Émilion Grand cru

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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

Aging potential (estimation) : 10 to 20 years old and more for a Grand cru classé.

Prefer a pairing with a fruity wine with soft tannins.

>dish info