Meal and wine pairing
Photo by Mauro Lima (CC0 1.0)
https://unsplash.com/fr/photos/une-personne-versant-du-vin-rouge-dans-des-verres-a-vin-Qw_KG1-U1pI
Clos de Tart
Serve at: 14-16°C or 57-61 °F.
Can be drunk from : 7 years.
Aging potential (estimation) : 10 to 15 years old and more.
This drink is paired well with:
Meal families
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Furred game
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.