Meal and wine pairing

Cheeses

Ardrahan

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

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

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 tenderloin

Poultry

Beer chicken

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

Salads

beetroot salad with olive oil

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartar

Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Eggs

Black truffle omelette

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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.

Poultry

Chicken 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.

Poultry

Chicken with tomato sauce

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

Cheeses

Citeaux

France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Poultry

Coq au vin

Wine stewed chicken.

Cooked meats

Corsican cold cuts

Poultry

Duck a l’orange

A l'orange: sauce with orange juice, duck liver and orange liqueur.

Poultry

Duck bigarade

Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.