Meal and wine pairing

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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.

Beef

Beef carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Beef

Beef cheek daube with red wine and braised endive

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.

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.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.

Beef

Beef tenderloin with black truffles

Beef

Beef tenderloin with porcini

Beef

Beef with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Pork

Black pudding

Pork

Black pudding pan fried

Pork

Black pudding with apple

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Sauces

Black truffle sauce

Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Cheeses

Blue cheese

Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.

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

Bordeaux style rib steak with cep mushrooms

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Offal and tripe

Bordeaux style veal kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Veal

Braised cushion of veal

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..