Quel vin accompagne la volaille ?
Poultry is versatile, and the cuvée follows the preparation. With cream, morels and poached meat, the calm, deep Louré leads. Roasted and grilled dishes with dark fruit suit the Gigue, hearty braises such as pigeon or coq au vin the Sarabande. For light, acidity-driven sauces the mineral Caprice fits; for Basque dishes, the Prélude Rosé. Each dish carries exactly one recommendation.
Dernière mise à jour : septembre 2026
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Bientôt plus.
Poultry follows the sauce, and the cuvée follows along — from mineral white to spicy red. Each one is made from a few barrels of a small estate. The recommendation for every dish is on the recipe page and in our repertoire.
Common questions about poultry and wine
Dernière mise à jour : septembre 2026
Quel vin accompagne le Coq au Vin ?
For coq au vin we recommend the Sarabande: its dense structure and spicy depth carry the clear jus and lift the nutty aromas of the morels. When the wine is in the sauce, the circle closes on the palate. For a finer, lighter tone, the recipe page names the Gigue as an alternative.
Rouge ou blanc avec la volaille ?
The sauce decides. With cream, morels and creamy preparations, the white Louré leads with calm depth. Roasted and grilled dishes call more for the red Gigue with dark fruit, hearty braises for the Sarabande. For light, acidity-driven sauces the mineral Caprice fits.
Quelle cuvée accompagne la caille ou le pigeon ?
Quail pairs with the dark-fruited Gigue: its fine tannins hold crisp skin and fat, its freshness keeps herbs and mild heat lively. For braised pigeon on savoy cabbage and bacon we recommend the Sarabande, whose spicy depth carries the dark meat.