Meal and wine pairing
Photo by Seljan Salimova - Licence Unsplash
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Serve at:
14-16. °C This wine is paired well with 39meals
Meal families
Poultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view the mealPoultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Poultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view the mealGame birds
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
> view the mealGame birds
Grilled wood pigeon à la goutte de sang with porcini raviole
Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
Ravioles : filled pasta.
Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
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Pheasant with Perigueux sauce
Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.
> view the mealBeef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
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