Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 18meals
Meal families
Cheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Main meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Cheeses
Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view the mealMain meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view the mealPizza, Quiche, Tart and Pie
Regina pizza
Pizza with mushroom, ham, mozzarella and tomato sauce.
> view the mealCooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Cooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage using the large intestine of the pig.
Served hot.
Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Pork
Sandwich jambon beurre
France.
Ham sandwich with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham.
Cooked meats
Small chitterling sausage with Pont-Neuf potatoes
Sausage cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.