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Meal families
Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsPizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Salads
Langoustines salad with orange butter and tarragon
Orange butter : reduced orange juice with butter and cream.
> view pairingsDesserts
Poached peaches in white wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsCheeses
Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Poultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSea fish
Pickled mackerel fillets in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.
Cheeses
Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.