Meal and wine pairing

Photo by Kelsey Curtis - Licence Unsplash
https://unsplash.com/fr/photos/un-groupe-de-liquide-de-differentes-couleurs-1kwz2w4dnjs

Côte de Brouilly

Red

Still wine

Serve at: 13-15. °C (55-59 °F)

This wine is paired well with 128meals

Meal families

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Cooked meats

Amiens duck pâté

Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.

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Cooked meats

Andouillette of Cambrai

Small chitterling sausage with

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Cooked meats

Andouillette of Troyes

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Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

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Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cooked meats

Andouillette sausage with shallots

Sausage cooked with white wine, butter and shallot.

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Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

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Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.

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Eggs

Baked egg

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Beef skewers

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

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Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

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Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

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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..

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Cooked meats