Serve at:
12-14. °C Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).
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Photo by Jeremy Atkinson - (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
This wine is paired well with 44meals
Meal families
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Desserts
Black and red fruits pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 2 to 3 weeks.
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Hare a la royale pâté
A la royale : long cooked with red wine and Cognac and served boned.
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Hare pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
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