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 blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Synonyms:
- Baked young guinea fowl with perigourdine sauce
- Roasted young guinea fowl with perigourdine sauce
This dish pairs well with 3 drinks :
Drinks and wines types
Médoc Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 15 years old.
Pomerol
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.