Meal and wine pairing
Photo by Mark Guim(CC BY 2.0)
https://www.flickr.com/photos/mackarus/3228352119/
Duck with red curry
Red curry : complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
This dish pairs well with:
Wine colors
Corbières
Rosé
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a dominant Mourvedre grape.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Languedoc
Rosé
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Tavel
Rosé
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old. ”