Serve at:
14-16. °C Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 35meals
Meal families
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Consommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Cold starters
Chicken aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealSauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view the mealBeef
Grilled beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
> view the mealCold starters
Ham in aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view the mealCheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind wrapped in strips of spruce.
Cooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Main meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
> view the mealCheeses
Maasdam
Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.
Eggs
Quail eggs with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view the meal