Meal and wine pairing
Photo by Beck(CC BY 2.0)
https://www.flickr.com/photos/beckayork/4481981219
Duck breast with spices
This dish pairs well with 8 drinks :
Drinks and wines types
Bourgogne Rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
Boutenac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Buzet Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Corbières Rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.
Fleurie
Still red wine(s)
Serve at 12-14°C or 54-57 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
Puisseguin Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 8 years old.
Sauternes
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Can be drunk from : 6 years, 10 years at least for a 1855 classed growth.
Aging potential (estimation) : 30 years old and more for a 1855 classed growth.
Prefer a pairing with a wine over 8 years old.
Tripel
Beer(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
Prefer a pairing with a wine over 2 years old.