Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 23meals
Meal families
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
> view the mealSheep and Goats
Lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealBeef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
> view the mealGame animals
Royal hare
A la royale : long cooked with red wine and Cognac and served boned.
> view the mealGame animals
Spoon hare with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.