Meal and wine pairing
Photo by Claude Valette(CC BY-ND 2.0)
https://www.flickr.com/photos/cvalette/31466733510/
Creme Brulee with duck foie gras
Synonyms: Burnt cream with duck foie gras / Trinity cream with duck foie grasThis dish pairs well with:
Wine colors
Barsac
White
Still wine
Serve at 08-12. °C (46-54 °F)
“ Pair with a wine of at least 2 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth. ”
Bordeaux Haut-Benauge
White
Still wine
Serve at 07-09. °C (45-48 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Côtes de Bordeaux Saint-Macaire Moelleux
White
Still wine
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Jurançon
White
Still wine
Serve at 09-11. °C (48-52 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 25 years old. ”
Sauternes
White
Still wine
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a wine of at least 8 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
Aging potential (estimation) : 30 years old and more for a 1855 classed growth. ”