Meal and wine pairing

Sheep and Goats

Abbacchio cacciatore

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.

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.

Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.
Hard, cow's milk cheese.

Sheep and Goats

Baron of lamb with porcini

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Beef

Beef fillet with chanterelle

Beef

Beef tenderloin in puff pastry

Beef

Beef tenderloin in puff pastry with duck foie gras and black truffles

Beef

Beef tenderloin in puff pastry with herbs

Beef

Beef tenderloin in puff pastry with morels

Beef

Beef tenderloin with morel cream sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Beef tenderloin with mushrooms

Beef

Beef tenderloin with porcini

Beef

Beef Wellington

Beef fillet in puff pastry with spices like curry or ginger.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Cheeses

Boerenkaas

Netherlands.
Semi-soft raw whole cow’s milk cheese.

Beef

Bordeaux style grilled 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.

Sheep and Goats

Bordeaux style lamb

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.

Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : baked potatoes with onions in broth.

Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sheep and Goats

Braised Seven hour leg of lamb with sweet potatoes

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious