Serve at:
15-17. °C Sheep and Goats
Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 135meals
Meal families
Cheeses
Banon
France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.
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.
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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..
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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Carré de l’Est
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Champvallon style Lamb cutlets
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress
Poultry
Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
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Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.