Meal and wine pairing
Photo by Stefan Berndtsson(CC BY 2.0)
https://www.flickr.com/photos/sbern/13194929643/
Roasted wood pigeon with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
This dish pairs well with:
Wine colors
Cahors
Red
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a wine over 5 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Margaux
Red
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a fruity wine with soft tannins.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 30 years old. ”
Pessac-Léognan
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 3 years old, 5 years at least for a cru classé.
Aging potential (estimation) : 10 to 20 years old and more for a classed growth. ”
Pomerol
Red
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old. ”