Meal and wine pairing
Photo by Carol VanHook(CC BY-SA 2.0)
https://www.flickr.com/photos/librariesrock/29959645612/
Fresinat
France. Occitania. Tarn.
Fatty pieces of pork meat (normally pork jowl) cut into cubes and cooked in duck fat served with sautéed potatoes and a persillade sauce.
This dish pairs well with 5 drinks :
Drinks and wines types
Brulhois Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Coteaux du Quercy Rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Gaillac Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Lavilledieu Rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Puede beberse a partir de : 1 año.
Aging potential (estimation) : 5 to 8 years old.
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Saint-Sardos Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.