Meal and wine pairing
Photo by Ton Rulkens(CC BY-SA 2.0)
https://www.flickr.com/photos/47108884@N07/4332616770/
Poultry with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Synonyms:
- Poultry in périgourdine-style sauce
- Poultry with périgourdine sauce
This dish pairs well with 2 drinks :
Drinks and wines types
Saint-Émilion
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.