Meal and wine pairing

Photo by Niloufar Mobasher - Licence Unsplash
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Juliénas

Red

Still wine

Serve at: 14-16. °C (57-61 °F)

This wine is paired well with 111meals

Meal families

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

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Cooked meats

Amiens duck pâté

Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.

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Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.

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Cooked meats

Baked ham

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Cheeses

Baratte

France. Burgundy. Saône-et-Loire.
Soft-ripened raw goat's milk cheese with natural rind planted with a blade of straw.

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Beef

Beef skewers

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Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

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Cold starters

Black radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

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Beef

Boeuf à la mode

Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

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Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.

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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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Offal and tripe