Food and wine pairing ideas

Food and wine pairing

Guinea fowl in chartreuse with black truffle

Photo de traaf (CC BY-SA 2.0) ajoutée le 13/05/2023
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 :

Lussac Saint-Émilion

Lussac Saint-Émilion

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine over 5 years old.

>dish info

Montagne Saint-Émilion

Montagne Saint-Émilion

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a developed wine.

>dish info

Puisseguin Saint-Émilion

Puisseguin Saint-Émilion

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a developed wine.

>dish info

Saint-Georges Saint-Émilion

Saint-Georges Saint-Émilion

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a developed wine.

>dish info

Saint-Julien

Saint-Julien

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine with soft tannins.

>dish info