Meal and wine pairing

Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.

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

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Poultry

Basque-style chicken

Cooked meats

Bayonne ham

Sauces

Béarnaise sauce

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

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 fillet with chanterelle

Beef

Beef skewers

Beef

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.

Beef

Beef tournedos with green peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Beef

Bœuf à la mode en gelee

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

Beef

Bordeaux style beef tenderloin

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

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.

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.

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.

Beef

Bordeaux style 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.

Offal and tripe

Bordeaux style tricandilles

France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.

Sauces

Bordelaise sauce

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

Poultry

Braised duck with turnips

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

Poultry

Braised duckling with turnips

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

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..

Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.