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Meal families
Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
> view pairingsGame birds
Mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsDesserts
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
> view pairingsSea fish
Roasted turbot with confit shallots and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsPork
Diots with crozets
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Desserts
Red fruits in aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsPizza, Quiche, Tart and Pie
Munster quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
Cheeses
Rove des garrigues
France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.
Pizza, Quiche, Tart and Pie
Two peppers pizza
Pizza with yellow and red bell peppers and mozzarella.
> view pairingsSea fish
Hake fillet with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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