Meal and wine pairing
Photo by Ernesto Andrade(CC BY-ND 2.0)
https://www.flickr.com/photos/dongkwan/2148959495/
Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Synonyms:
- Pan-fried duck foie gras escalope with black truffle juice
- Pan-roasted duck foie gras escalope with black truffle juice
- Pan-seared duck foie gras escalope with black truffle juice
This dish pairs well with 3 drinks :
Drinks and wines types
Côte Rôtie
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
Pomerol
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.