Serve at:
16-18. °C Cooked meats
Amiens duck pâté
Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 115meals
Meal families
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Beef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.
Beef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Bordeaux style beef tournedos
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.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Beef
Bordeaux style rib steak
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.
Beef
Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Sauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
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Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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