Meal and wine pairing

Main meals

Aligot

Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Cheeses

Ardrahan

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

Sauces

Caper sauce

White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.

Poultry

Coq au vin blanc

Alsatian speciality.

Cheeses

Dorset

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.

Cheeses

Fuzzy wheel

United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.

Cheeses

Grayson

United States. Virginie.
Soft-ripened raw cow's milk cheese with a natural orange rind.

Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Montboissié du Haut Livradois

France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.

Cheeses

Old Kentucky Tomme

United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.

Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

Cheeses

Pont-l’Evêque

France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.

Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

Appetizers

Roquefort bites

Warm starters

Roquefort in puff pastry

Appetizers

Roquefort toast

Cheeses

Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

Cheeses

Saint-Nectaire fermier

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Soft-ripened raw cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Appetizers

Seafood bites

Shellfish and Seafood

Shellfish

Beef

Steak tartar

Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.

Cold starters

Stuffed tomatoes with mozzarella