Meal and wine pairing
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Serve at:
16-18. °C This wine is paired well with 113meals
Meal families
Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Cheeses
Bamalou
France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.
Main meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
Veal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealVeal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view the mealVeal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Main meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view the mealMain meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
> view the mealBeef
Chili con carne
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
> view the mealPoultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view the meal