Meal and wine pairing
Serve at:
16-18. °C This wine is paired well with 19meals
Meal families
Cheeses
Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Rabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
Brebis Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.
Cheeses
Cave aged marisa
United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.
Main meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Sheep and Goats
Leg of lamb in puff pastry
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Main meals
Paella
Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.
> view the mealCheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cheeses
Petit Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.
Sheep and Goats
Rack of lamb persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view the meal