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Food and wine pairing

Spit-roasted woodcock

Photo de Conall (CC BY 2.0)
https://www.flickr.com/photos/conall/53400579465/

Feathered game

Spit-roasted woodcock

Synonyms

  • Rotisserie woodcock
  • Woodcock roasted on a spit

See also:

  • Bécasse rôtie

This dish pairs well with 5 drinks :

Gevrey-Chambertin

Gevrey-Chambertin
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Prefer a pairing with a developed wine.
>dish info

Haut-Médoc

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.
Prefer a pairing with a developed wine.
>dish info

Pauillac

Pauillac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 7 years.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
>dish info

Saint-Émilion Grand cru

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 Grand cru classé.
Prefer a pairing with a wine over 10 years old.
>dish info