Meal and wine pairing
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Pomerol
Serve at: 16-18°C or 61-64 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
This drink is paired well with:
Meal families
Sheep and Goats
Abbacchio cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Cured Meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Cheeses
Ardrahan
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Sheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Main courses
Beef cheek and black truffle hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Prefer a pairing with a wine of at least 10 years old.
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Prefer a pairing with a young wine with a dominant Merlot grape.
Beef
Beef tenderloin en croûte with duck foie gras and black truffles
Prefer a pairing with a wine of at least 8 years old.
Beef
Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Beef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
Prefer a pairing with a wine with soft tannins.
Prefer a pairing with a wine with soft tannins.