Serve at:
14-16. °C Appetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.
Meal and wine pairing
Photo by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
This wine is paired well with 59meals
Meal families
Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Beef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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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 pork chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Brie de Melun
France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Camembert
France. Normandy.
Soft-ripened 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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Duck terrine
Paté made with coarsely chopped ingredients and flavored with herbs, spices... cooked in an earthenware container.
Serve cold or at room temperature.
Cheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Main meals
Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, )
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Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque ) with Calvados, cream or milk and shallot.
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Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.