Meal and wine pairing
Photo by Rodney Campbell(CC BY-ND 2.0)
https://www.flickr.com/photos/acrylicartist/6493097861/
Roasted young guinea fowl with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
This dish pairs well with:
Wine colors
Cahors
Red
Still wine
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a wine with soft tannins.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Médoc
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old. ”
Pomerol
Red
Still wine
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. ”