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Food and wine pairing ideas

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Meal families

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

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Sauces

White sauce

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

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Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

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Pizza, Quiche, Tart and Pie

Fish pizza

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Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

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Cheeses

Dante

United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.

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Sheep and Goats

Spicy lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

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Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

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Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

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Poultry

Chicken supreme with pineapple

Poultry supreme : all the white meat from the breast and wings of poultry.

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Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

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Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

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Cold starters

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.

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