Serve at:
16-18. °C Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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This wine is paired well with 102meals
Meal families
Cheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
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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Beef daube with black olives
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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Beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
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Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Beef
Braised beef cheek with mashed potato
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised lamb chops with rosemary
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Brocciu secu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 4 months minimum.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view the mealBeef
Chili con carne
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
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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.
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.