Serve at:
16-18. °C Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).
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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 105meals
Meal families
Sheep and Goats
Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Baron of lamb with porcini
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Beef braised in red wine
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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Boulette d’Avesnes
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Sauces
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 en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
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Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
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Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
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