Meal and wine pairing

Photo by Javier Lastras(CC BY 2.0)
https://www.flickr.com/photos/jlastras/4234191043/

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Synonyms: Bresse capon with creamy sauce

This dish pairs well with:

Wine colors

Alsace Grand cru Riesling

White

Still wine

Serve at 08-10. °C (46-50 °F)

Main grape variety: Riesling

“ Prefer a pairing with a wine with residual sugar.
Prefer a pairing with a wine over 2 years old.
Aging potential (estimation) : 10 to 15 years old. ”

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Alsace Riesling

White

Still wine

Serve at 08-10. °C (46-50 °F)

Main grape variety: Riesling

“ Prefer a pairing with a wine with residual sugar.
Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 10 years old. ”

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Bandol

Rosé

Still wine

Serve at 10-12. °C (50-54 °F)

“ Pair with a wine of 1 to 3 years old.
Aging potential (estimation) : 3 to 5 years old. ”

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Chablis

White

Still wine

Serve at 10-12. °C (50-54 °F)

“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old. ”

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Champagne Brut

White

Sparkling wine

Serve at 08-10. °C (46-50 °F)

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

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Châteauneuf-du-Pape

White

Still wine

Serve at 10-12. °C (50-54 °F)

“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 7 to 12 years old. ”

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Côtes de Provence

White

Still wine

Serve at 10-12. °C (50-54 °F)

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

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Graves

White

Still wine

Serve at 09-11. °C (48-52 °F)

“ Prefer a pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
Aging potential (estimation) : 5 to 10 years old. ”

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