Serve at:
14-16. °C Cheeses
Aisy cendré
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 128meals
Meal families
Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duckling with turnips
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Beef
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..
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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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Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress