Wine and food pairing with recipes of Duck aiguillettes with apples
Find the best food and wine pairings with a recipe of Duck aiguillettes with apples. The ingredients in this recipe are usually honey, balsamic vinegar, apple, duck aiguillette.
The best appellations to pair with a recipe of Duck aiguillettes with apples
- 1. Amarone della ValpolicellaVeneto, Italy
- 2. Barbera d'AlbaPiedmont, Italy
- 3. BaroloPiedmont, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreTuscany, Italy
- 6. Brunello di MontalcinoTuscany, Italy
- 7. CaliforniaUnited States
- 8. Colchagua ValleyCentral Valley, Chile
- 9. DouroDuriense, Portugal
- 10. JumillaMurcie, Spain
- 11. McLaren ValeAustralie du Sud, Australia
- 12. North CoastCalifornia, United States
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. Ribera del DueroCastille-et-Léon, Spain
- 16. StellenboschWestern Cape, South Africa
- 17. ToroCastille-et-Léon, Spain
- 18. VenetoItaly
- 19. Vin de PaysPays d'Oc, France
- 20. Western CapeSouth Africa
The wines that pair with a recipe of Duck aiguillettes with apples
About Game (deer, venison)
Game is all wild animals that are hunted and whose meat is intended to be eaten. The season generally begins in September and continues until December. A distinction is made between game animals and game birds, the hunting of which may be decided by prefectural decree because of their frequent harmful nature (destruction of crops). Game can be obtained from certain butchers or firms specialising in venison (game meat), frozen in specialised shops or directly from hunters.
Similar Recipes and Wine Pairings
- Aiguillette of duck normandy style
- Alsatian wine pie
- Baked duck legs with potatoes
- Boar in civet
- Candied gizzards
- Cassoulet of the sea
- Duck and peach brochettes
- Duck breast with balsamic vinegar
- Duck breast with black figs
- Duck breast with honey
- Duck breast with honey, ginger and fresh figs
- Duck breast with honey-orange sauce
- Duck breast with orange sauce
- Duck legs with cider and small onions
- Duck legs with wine
- Garbure with duck confit
- Lamb chops marinated with herbs
- Magret stuffed with foie gras
- Magret with pepper
- Mymy's golden apples (squash)
- Old-fashioned venison stew
- Oranese gaspacho
- Paella valenciana (without seafood)
- Rabbit provencale (mario style)
- Rabbit in foil
- Rabbit socks in gibelotte
- Rabbit with hunter's sauce
- Rabbit with leeks
- Rabbit with mustard in a casserole
- Rabbit with olives
- Rabbit à la normande
- Rack of lamb with herbs
- Roast duck breast stuffed with porcini mushrooms and chanterelles
- Stuffed cabbage leaves
- Stuffed salmon in a citrus butter crust
- The garbure
- Venison leg with tomato sauce
- Venison stew
- Wild rabbit with cider
- Roast duck in the oven
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