Food and wine pairing
Photo de Stefan Berndtsson (CC BY 2.0)
ajoutée le 27/04/2023
https://www.flickr.com/photos/sbern/8528966764/
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
See also:
- Faisan rôti sauce Périgueux
This dish pairs well with 37 drinks :
Cahors
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine over 5 years old.
>dish info
Chambertin
Still red wine(s)
Serve at 13-16°C or 55-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Chambertin-Clos de Bèze
Still red wine(s)
Serve at 13-16°C or 55-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Chapelle-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Charmes-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Corton Grand cru rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a developed wine.
>dish info
