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Cheeses
Sapore del piave
Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.
Sea fish
Cold salmon mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsSheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCheeses
Nakládaný hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.
Poultry
Chicken supreme with chanterelles
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSea fish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSheep and Goats
Provençal lamb skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Pork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
Shellfish and Seafood
Bay scallop skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsCheeses
Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
Beef
Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
> view pairingsSheep and Goats
Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.