Meal and wine pairing

Sheep and Goats

Abbacchio cacciatore

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.

Offal and tripe

Abignades

Goose tripe and blood cooked.
Served on fried breath with goose fat.

Sauces

Béarnaise sauce

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

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef bourguignon with fresh pasta

Beef

Beef bourguignon with steamed potatoes

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.

Beef

Beef tournedos with béarnaise sauce

Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Bent River

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

Cheeses

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.

Cheeses

Bohemian blue

United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.

Beef

Bordeaux style beef tournedos

Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Bordeaux style entrecote

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Poultry

Braised Guinea fowl with figs

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..

Cheeses

Cabrales

Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.

Cheeses

Camembert au calvados

Camembert bathed for several hours in Calvados then covered with breadcrumbs.

Main meals

Cassoulet

Cooked meats

Catalan cold cuts

Poultry

Catalan-style chicken

Chicken with onion, prunes, pine nuts and tomato.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

Sauces

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.