This is a wine with personality that requires premium partnership. Pork will have to be the old black pig breed Noir de Bigorre and be caramelized. Beef will have to be marbled and grilled with herbs. Rabbit will no doubt be slow-cooked with wild thyme. When it comes to venison, roe deer should be paired with cherries and wild boar should be slow-cooked with peppers and tomatoes, Basquaise-style. Be sure to wait a few years before opening this cuvee and these pairings will be “out of this world”.