Serve at:
16-18. °C Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
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This wine is paired well with 202meals
Meal families
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Sheep and Goats
Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Baron of lamb with porcini
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view the mealBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> 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.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the mealMushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view the mealBeef
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..
> view the mealSheep and Goats
Braised Seven hour leg of lamb with sweet potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Sheep 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 mealVeal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
Brie de Melun
France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
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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.
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