>Food & Wine Pairing in Chef Fred's Cooking Class

Baltalkotorg sales managers and customers from Kaliningrad were the first group to take advantage of the new food & wine pairing sessions set up by Château Magnol's Chef de Cuisine Frédéric Prouvoyeur.

Objective: Find the perfect match... and create a winning-winning relation between dish and wine.
The wine should enhance the dish and vice versa!

On the menu : "Civet au canard" (duck stew) in red wine sauce with bacon cubes.
Suggested wines : B&G Passeport Médoc and B&G Passeport Côtes du Rhône.

Observations: The Médoc wine gave a softer taste to the rather heavy and tasteful sauce.
The Côtes du Rhône was excellent with the duck stew only, but matched less well with the sauce and bacon.

The dessert was a pear pie with Roquefort cheese.
Suggested wines: B&G Passeport Vouvray and B&G Passseport Sauternes.

Observations: The Vouvray was an excellent match with the parts of the pie that had less Roquefort, where the Sauternes was better for the central part of pie, containing much Roquefort.

Recipes of duck stew and pie are available upon request.