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Food and wine pairing ideas

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Meal and wine pairing

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

This dish pairs well with:

Wine colors



Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old.

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