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Beef
Grilled entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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Vézelay
France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.
Poultry
Turkey cutlet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsSauces
Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsSea fish
Braised sea bass with fennel
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCooked meats
Grilled andouillette with shallots skewers
Andouillette cooked with dry white wine, butter, and shallots.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichoke hearts
Pairing possible if little or no vinegar.
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Limburger
Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.
Freshwater fish
Pike-perch fillets with cream sauce
Cream sauce : béchamel sauce with cream.
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Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.