Meal and wine pairing
Photo by John Loo(CC BY 2.0)
https://www.flickr.com/photos/johnloo/606739059/
Bitter chocolate
This dish pairs well with:
Wine colors
Banyuls Rancio Traditionnel
Rancio
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 20 years old and more. ”
Banyuls Rimage
Red
Serve at 14-16. °C (57-61 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 to 20 years old. ”
Cahors
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 5 to 10 years old. ”
Champagne Rosé Brut
Rosé
Serve at 06-08. °C (43-46 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Châteauneuf-du-Pape
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with a wine of at least 10 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Madiran
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 8 to 12 years old. ”
Maury Rancio
Rancio
Serve at 16-18. °C (61-64 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 20 years old and more. ”
Sauternes
White
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 30 years old and more for a 1855 classed growth. ”