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Food and wine pairing ideas

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Meal and wine pairing

Bordeaux style duck confit

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Synonyms: Duck confit with bordelaise sauce / Duck confit with wine merchant's sauce

This dish pairs well with:

Wine colors

Cahors

Red

Still wine

Serve at 14-16. °C (57-61 °F)

Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.

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Canon-Fronsac

Red

Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.

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Côtes de Bordeaux Castillon

Red

Still wine

Serve at 16-18. °C (61-64 °F)

The commercial name generally used is Castillon Côtes de Bordeaux.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 10 years old.

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Fronsac

Red

Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.

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Languedoc

Red

Still wine

Serve at 15-17. °C (59-63 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

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Pomerol

Red

Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.

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Saint-Émilion

Red

Still wine

Serve at 16-18. °C (61-64 °F)

Pair with a wine of at least 3 years old.
Aging potential (estimation) : 5 to 15 years old.

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