Meal and wine pairing
Photo by Clare Black - (CC BY 2.0)
https://www.flickr.com/photos/southpaw2305/3647276733/
Serve at:
16-18. °C This wine is paired well with 320meals
Meal families
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Desserts
Apple bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view the mealDesserts
Apple charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view the mealSauces
Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view the mealBeef
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.
> view the mealBeef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealCheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Pork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view the mealCold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view the mealBeef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealPoultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the mealBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the meal