Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 223meals
Meal families
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.
> view the mealCooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Cooked meats
Andouillette sausage with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
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Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Cheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Sea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Sauces
Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view the mealVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
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Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.
Consommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).