Food and wine pairing

Photo de Ted Kerwin (CC BY 2.0)
https://www.flickr.com/photos/tedkerwin/7167422905/

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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 6 drinks :

Cairanne rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 3 to 5 years old.

Prefer a pairing with a young wine.

>dish info

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

Crozes-Hermitage 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 6 years old.

>dish info

Hermitage rouge

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.

>dish info

Saint-Émilion

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 15 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.

Prefer a pairing with a young and fruity wine with soft tannins.

>dish info