Bergerac
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 7 to 10 years old. ”
Meal and wine pairing
Photo by Alpha(CC BY-SA 2.0)
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Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
This dish pairs well with:
Wine colors
Bordeaux supérieur
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Cahors
Red
Still wine
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Faugères
Rosé
Still wine
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old. ”
Faugères
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Saint-Joseph
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Saumur-Champigny
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 15 years old. ”