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Food and wine pairing

Roasted squab and spring garnish

Photo de Edsel Little (CC BY-SA 2.0)
https://www.flickr.com/photos/edsel_/8679097587/

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Synonyms

  • Baked squab and spring garnish

See also:

  • Pigeonneau rôti

This dish pairs well with 10 drinks :

Anjou Brissac

Anjou Brissac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 7 to 10 years old.
>dish info

Anjou Gamay

Anjou Gamay
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
>dish info

Bordeaux supérieur rouge

Bordeaux supérieur 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) : 3 to 5 years old.
>dish info

Bourgogne Gamay

Bourgogne Gamay
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Côte roannaise rouge

Côte roannaise rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.
Prefer a pairing with a young wine.
>dish info

Marsannay rouge

Marsannay rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.
>dish info

Saint-Émilion

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

Saumur-Champigny

Saumur-Champigny
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 15 years old.
Prefer a pairing with a young wine, low in tannins.
>dish info

Tripel

Tripel
Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info