Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 235meals
Meal families
Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Cooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view the mealCooked meats
Andouillette sausage with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view the mealCheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view the mealSea fish
Avruga caviar
Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).
> view the mealMain meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
Cheeses
Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Cheeses
Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
> view the mealCheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealSea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view the mealSea fish
Brill with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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