Meal and wine pairing
Photo by leyla.a(CC BY-SA 2.0)
https://www.flickr.com/photos/leyla_arsan/5078729815/
Supreme of fattened chicken with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
This dish pairs well with 6 drinks :
Drinks and wines types
Bordeaux Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
Brut cider
Cider(s) / Perry / Mead
Serve at 06-09°C or 43-48 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
Graves Blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
Ladoix Rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 5 to 8 years old.
Saint-Aubin Blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 8 to 12 years old.
Santenay Blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
Once you open the bottle, consume it within 3 days.