Serve at:
15-17. °C Cheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 79meals
Meal families
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view the mealBeef
Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
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.
Beef
Braised beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealBeef
Braised beef cheek
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealBeef
Braised beef cheek with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealBeef
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..
> view the mealSheep and Goats
Braised shoulder of lamb
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealSheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view the mealSauces
Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view the mealPoultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view the mealPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view the mealPoultry
Duck terrine with orange
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Main meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view the meal