Serve at:
14-16. °C 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 mealMeal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 85meals
Meal families
Beef
Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Camembert au calvados
Camembert bathed for several hours in Calvados then covered with breadcrumbs.
> view the mealCooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view the mealCondiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view the mealCheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view the mealSheep and Goats
Grilled lamb chops with herbs de Provence
Chops served with tomatoes and garlic cooked in oil.
> view the mealCheeses
Gubbeen Extra Matured
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.