Food and wine pairing

Photo de Kevin Tao (CC BY-ND 2.0)
https://www.flickr.com/photos/ktao1/6056318689/

Roasted venison with sauce poivrade

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Synonyms

Baked venison with sauce poivrade
Baked venison with pepper sauce
Roasted venison with pepper sauce

This dish pairs well with 25 drinks :

Bandol rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 10 to 15 years old.

Prefer a pairing with a wine aged 3 to 10 years old.

>dish info

Bellet rouge

Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 4 years.

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

Prefer a pairing with a wine aged 4 to 8 years old.

>dish info

Chambertin

Still red wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 15 to 20 years old and more.

Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.

>dish info

Chambertin-Clos de Bèze

Still red wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 15 to 20 years old and more.

Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.

>dish info

Chapelle-Chambertin

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 15 to 20 years old and more.

Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.

>dish info

Charmes-Chambertin

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 15 to 20 years old and more.

Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.

>dish info

Châteauneuf-du-Pape rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 6 years.

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

>dish info

Cornas

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.

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

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Côte Rôtie

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.

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

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Coteaux d'Aix-en-Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 8 years old.

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

>dish info

Coteaux varois en Provence rouge

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.

Prefer a pairing with a wine aged 1 to 3 years old.

>dish info

Côtes de Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

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

Prefer a pairing with a wine aged 1 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.

Prefer a pairing with a wine aged 1 to 4 years old.

>dish info

Faugères rouge

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

Gigondas 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 15 years old.

>dish info

Griotte-Chambertin

Still red wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Haut-Médoc

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 15 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.

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

>dish info

Latricières-Chambertin

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Mazis-Chambertin

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 7 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Mazoyères-Chambertin

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 7 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Nuits-Saint-Georges rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 7 to 12 years old.

>dish info

Palette rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 10 to 15 years old.

Prefer a pairing with a wine aged 3 to 10 years old.

>dish info

Ruchottes-Chambertin

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 7 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Roasted venison with sauce poivrade

Synonyms

See also:

This dish pairs well with 25 drinks :