Meal and wine pairing
Photo by Edsel Little(CC BY-SA 2.0)
https://www.flickr.com/photos/edsel_/10631357355/
Duck foie gras in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
See also : Aspic
This dish pairs well with:
Wine colors
Barsac
White
Serve at 08-12. °C (46-54 °F)
“ Pair with a wine of at least 2 years old.
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) : 10 to 30 years old and more for a 1855 classed growth. ”
Bordeaux Haut-Benauge
White
Serve at 07-09. °C (45-48 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Côtes de Bordeaux Saint-Macaire Moelleux
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Sauternes
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a wine less than 10 years old.
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. ”