Châteauneuf-du-Pape
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 8 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Meal and wine pairing
Photo by ELO-säätiö(CC BY 2.0)
https://www.flickr.com/photos/elosaatio/16955778595/
Beef tenderloin in puff pastry with duck foie gras and black truffles
Synonyms: Beef fillet in puff pastry with duck foie gras and black trufflesSee also : Filet de bœuf en croûte
This dish pairs well with:
Wine colors
Côte Rôtie
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 10 years old.
Aging potential (estimation) : 10 to 20 years old. ”
Hermitage
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 10 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
Pauillac
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Prefer a pairing with a wine of at least 10 years old.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth. ”
Pomerol
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 8 years old.
Aging potential (estimation) : 10 to 20 years old. ”
Saint-Émilion Grand cru
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 5 years old, 8 years at least for a Grand cru classé.
Aging potential (estimation) : 10 to 20 years old and more for a Grand cru classé. ”
Saint-Estèphe
Red
Still wine
Serve at 16-18. °C (61-64 °F)
“ Pair with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth. ”