Meal and wine pairing

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.

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.

Main meals

Cassoulet

Salads

Duck gizzard salad

Cooked meats

Head cheese

Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

Main meals

Ossobuco

Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.

Cold starters

Oxtail jelly terrine

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cooked meats

Pheasant pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Salads

Salade landaise

Mixed salad with asparagus, foie gras and gizzards duck, raw ham, smoked duck breast, corn, lettuce, pine nuts and tomatoes.

Salads

Salade périgourdine

Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.

Beef

Steak-frites

Sheep and Goats

Stew of lamb

Navarin : stew.

Beef

Tagliata

Tagliata : Italian cuisine. Thin slices of grilled beef served with a rocket salad and sauce vierge.

Cheeses

Tête de moine

Switzerland. Bernese Jura.
Semi-cooked or semi-hard pressed raw whole cow's milk cheese.