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Food and wine pairing

Fattened chicken en demi-deuil

Photo de tongeron91 (CC BY-SA 2.0) ajoutée le 24/04/2023
https://www.flickr.com/photos/tongeron91/6570743375/

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Synonyms

  • Fattened chicken in half-mourning
  • Fattened chicken with black truffle under the skin
  • Truffled fattened chicken

See also:

  • Poularde rôtie

This dish pairs well with 63 drinks :

Hermitage rouge

Hermitage rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 4 to 10 years old.
>dish info

Listrac-Médoc

Listrac-Médoc
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine of at least 5 years old.
>dish info

Marsannay rouge

Marsannay rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 2 to 8 years old.
>dish info

Montrachet

Montrachet
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 4 to 15 years old.
>dish info

Musigny rouge

Musigny rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine of at least 10 years old.
>dish info

Pomerol

Pomerol
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 5 to 10 years old.
>dish info