Meal and wine pairing
Serve at:
15-17. °C This wine is paired well with 174meals
Meal families
Cooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
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Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Sheep and Goats
Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view the mealCheeses
Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
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.
> view the mealCheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Cheeses
Berkswell
United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.
Beef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealSea 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.
Beef
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 duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duckling with turnips
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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