Meal and wine pairing
Photo by syvwlch(CC BY 2.0)
https://www.flickr.com/photos/27164521@N00/4890715923/
Bordeaux style duck confit
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Synonyms:
- Duck confit with bordelaise sauce
- Duck confit with wine merchant's sauce
This dish pairs well with 7 drinks :
Drinks and wines types
Canon-Fronsac
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
Côtes de Bordeaux Castillon
Still red wines
Serve at 16-18°C ou 61-64 °F.
The commercial name generally used is Castillon Côtes de Bordeaux.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.
Fronsac
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
Languedoc Rouge
Still red wines
Serve at 15-17°C ou 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 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.
Saint-Émilion
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.