Meal and wine pairing
Photo by Digna Aisya(CC BY 2.0)
https://www.flickr.com/photos/199090088@N08/53278809847/
Glazed spring chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Synonyms:
- Glazed spring chicken with mild spices
- Lacquered spring chicken with mild spices
- Lacquered spring chicken with sweet spices
This dish pairs well with 4 drinks :
Drinks and wines types
Cahors
Vins tranquilles rouges
Serve at 14-16°C ou 57-61 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.
Madiran
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
Saint-Sardos Rouge
Vins tranquilles rouges
Serve at 15-17°C ou 59-63 °F.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.