Meal and wine pairing
Photo by Stefan Berndtsson(CC BY 2.0)
https://www.flickr.com/photos/sbern/8528966764/
Roasted pheasant with mixed vegetables
Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.
See also : Faisan rôti
This dish pairs well with:
Wine colors
Clos de la Roche
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 7 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Clos de Tart
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 7 years old.
Aging potential (estimation) : 10 to 15 years old and more. ”
Clos des Lambrays
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 7 years old.
Aging potential (estimation) : 10 to 15 years old and more. ”
Clos Saint-Denis
Red
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 7 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Haut-Médoc
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 5 to 15 years old. ”
Lalande de Pomerol
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 12 years old. ”
Saint-Estèphe
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth. ”