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Cheeses
Taleggio
Italy. Lombardy.
Soft-ripened cheese made from raw cow's milk cheese with a pink-orange colored washed-rind.
Ripening : 25 to 40 days.
Shellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsCold starters
Meatloaf with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsDesserts
Mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsSea fish
Grilled darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsCold starters
Crab aspic with herbs
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 pairingsCooked meats
Sac bardin
France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.
Others
Beef gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsSheep and Goats
Roast Pauillac lamb
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsCheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Game birds
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings