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.

Poultry

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

Mushrooms, Vegetables, Pasta and Rice

Ajapsandali

Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.

Main meals

Aligot and grilled sausage

Main meals

Aligot and grilled Toulouse sausage

Pork

American pork spare ribs

American : BBQ sauce with paprika.

Cooked meats

Andouillette sausage with shallots

Sausage cooked with white wine, butter and shallot.

Others

Barbecue

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Beef

Beef daube

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.

Beef

Beef miroton

Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.

Beef

Beef tenderloin

Beef

Beef tenderloin with black pepper

Beef

Beef tenderloin with black truffles

Beef

Beef tenderloin with mushrooms

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Cheeses

Bleu des Causses

France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Blintz and potatoes with bacon

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.

Beef

Boeuf à la mode

Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Beef

Bordeaux style beef tournedos

Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Bordeaux style entrecote

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Poultry

Braised duck

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..