Serve at:
14-17. °C Cheeses
Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Meal and wine pairing
This wine is paired well with 57meals
Meal families
Beef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealBeef
Beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view the mealDesserts
Black fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view the mealVeal
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.
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 mealMain meals
Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
> view the mealAppetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Charloe
United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view the mealCooked meats
Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Durrus
Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.
Main meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view the mealCheeses
Ewephoria
Netherlands. Friesland. Semi-soft pasteurized sheep's milk cheese.
Ripening : 12 months.
Pizza, Quiche, Tart and Pie
Fouace angevine
France. Touraine.
Hot bread roll stuffed with rillettes.