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Food and wine pairing

Roasted capon en demi-deuil

Photo de Marjan Lazarevski (CC BY-ND 2.0) ajoutée le 28/08/2023
https://www.flickr.com/photos/mlazarevski/8500053523/

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Synonyms

  • Roasted capon in half-mourning
  • Roasted capon with black truffle under the skin
  • Truffled roasted capon

See also:

  • Chapon rôti

This dish pairs well with 20 drinks :

Beaune blanc

Beaune blanc
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 1 to 4 years old.
>dish info

Hermitage blanc

Hermitage blanc
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine of at least 5 years old.
>dish info

Montrachet

Montrachet
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 4 to 15 years old.
>dish info

Morgon

Morgon
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 5 years old.
>dish info

Moulin-à-Vent

Moulin-à-Vent
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 2 to 5 years old.
>dish info

Saint-Amour

Saint-Amour
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 1 to 4 years old.
>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 over 8 years old.
>dish info