Meal and wine pairing
Photo by Sarah Stierch - (CC0 1.0)
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Serve at:
08-12. °C This wine is paired well with 33meals
Meal families
Cheeses
Alex
Germany. Allgäu.
Semi-hard raw cow's milk cheese and a washed rind with a blend of hand-picked herbs and elder flower.
Ripening : 7 months.
Appetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view the mealBeef
Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Curé nantais
France. Pays de la Loire. Loire-Atlantique.
Soft-ripened raw cow's milk cheese.
Cold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view the mealMain meals
Fondue fribourgeoise
Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).
> view the mealOffal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made of sheep's feet and stomach stuffed with pork belly or salt pork simmered in a white wine sauce and tomato.