Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 54meals
Meal families
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Braised beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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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..
Cheeses
Brie de Melun
France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.
Brown sauce
Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.
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Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
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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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Chicken with Vallée d’Auge sauce
Calvados sauce (Sauce Vallée d'Auge) : cooking juice deglazed with fresh cream and a dash of Calvados.
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Coulommiers
France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with mould on the rind.
Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Eggs
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
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Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.