Food and wine pairing

Photo de anoldent (CC BY-SA 2.0) ajoutée le 10/10/2022
https://www.flickr.com/photos/anoldent/50561641746/

Braised duck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

This dish pairs well with 10 drinks :

Bordeaux rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Chambolle-Musigny

Still red wine(s)

Serve at 12-16°C or 54-61 °F.

>dish info

Haut-Médoc

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

La Livinière

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Margaux

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Médoc rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Minervois rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Saint-Émilion

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Saint-Estèphe

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Saint-Julien

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info