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.

Mushrooms, Vegetables, Pasta and Rice

Ajapsandali

Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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.

Others

Beef gyros

Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.

Others

Beef pita

Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.

Beef

Beef tagliata

Italy.

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Mushrooms, Vegetables, Pasta and Rice

Blintz and potatoes with bacon

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.

Beef

Braised beef with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Poultry

Braised duck with mushrooms

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Beef

Braised oxtails in red wine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Cheeses

Brie

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

Poultry

Casseroled guinea fowl

Poultry

Casseroled pigeon

Main meals

Cassoulet

Main meals

Cassoulet with duck confit

Eggs

Cep omelette

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.

Beef

Chateaubriand

Piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Beef

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