Meal and wine pairing
Photo by traaf(CC BY-SA 2.0)
https://www.flickr.com/photos/traaf/8176073993/
Guinea fowl in chartreuse with black truffle
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
This dish pairs well with 5 drinks :
Drinks and wines types
Montagne Saint-Émilion
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.
Puisseguin Saint-Émilion
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 8 years old.
Saint-Georges Saint-Émilion
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
Saint-Julien
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 5 years old, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 7 to 10 years old.