Meal and wine pairing
Photo by nefasth(CC BY-SA 2.0)
https://www.flickr.com/photos/nefasth/6775470212/
Chich taouk
Chicken kebab roasted on a spit, marinated in garlic, lemon and spices, (including cinnamon and cumin), grilled on charcoal.
Served cut in thin slices in pita bread with a Toum sauce (garlic, lemon juice, oil and salt).
See also : Chiche kebab
This dish pairs well with:
Wine colors
Bergerac
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a dominant Sémillon grape.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Côtes de Bourg
Red
Serve at 16-18. °C (61-64 °F)
“ May be called Bourg rouge or Bourgeais rouge.
Prefer a pairing with a dominant Merlot grape.
Prefer a pairing with a wine of at least 3 years old.
Aging potential (estimation) : 4 to 8 years old. ”
Graves
Red
Serve at 15-17. °C (59-63 °F)
“ Prefer a pairing with an unoaked wine.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Pouilly-Fuissé
White
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Quincy
White
Serve at 06-08. °C (43-46 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 10 years old. ”
Reuilly
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Saint-Bris
White
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”
Sancerre
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”