Meal and wine pairing

Andouille of Vire with cider sauce

Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.

Synonyms: Vire andouille sausage and cider sauce / Vire chitterling sausage and cider sauce

Red

Still wine

Serve at 15-17. °C (59-63 °F)

“ Pair with a wine over 1 year old.
Aging potential (estimation) : 7 to 10 years old. ”

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. ”

White

Still wine

Serve at 10-12. °C (50-54 °F)

“ Pair with a dominant Savagnin grape.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 20 to 30 years old. ”