Serve at:
16-18. °C 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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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 19meals
Meal families
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Main meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
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Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Pistache Saint-Gaudinoise
France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.
Salads
Salade landaise
Mixed salad with asparagus, foie gras and gizzards duck, raw ham, smoked duck breast, corn, lettuce, pine nuts and tomatoes.
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Salade périgourdine
Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.
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Spatchcocked pigeon
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon peel.
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