Food and wine pairing ideas
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
Poultry
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Mushrooms, Vegetables, Pasta and Rice
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Cooked meats
Sausage cooked with white wine, butter and shallot.
> view the mealSheep and Goats
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
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Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view the mealCheeses
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
France. South of Massif Central. Causses.
Blue-veined cow's milk cheese.
Cheeses
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealBeef
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Beef
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Poultry
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Serve at:
16-18. °C