Meal and wine pairing

Photo by Ira Pavlyukovich - Licence Unsplash
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-XTNTQaoGqNk

Anjou Brissac

Red

Still wine

Serve at: 16-18. °C (61-64 °F)

This wine is paired well with 52meals

Meal families

Cheeses

Boursin

France.
Pasteurized cow's milk cheese similar to cream cheese with garlic and herbs.

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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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Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.

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Mushrooms, Vegetables, Pasta and Rice

Camembert potato gratin

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Cooked meats

Charcuterie board

Assorted cold meats and sausages.

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Sauces

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.

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Pork

Cheek and pigtail stew

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Poultry

Chicken 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.

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Main meals

Chicken couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

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Cooked meats