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Food and wine pairing ideas

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Meal families

Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

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Cheeses

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.

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Shellfish and Seafood

Shellfish gratin

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Desserts

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

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Poultry

Stuffed fattened chicken

Prefer a pairing based on the stuffing.

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Pizza, Quiche, Tart and Pie

Smoked salmon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Pork

Mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

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Shellfish and Seafood

Spiny lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Desserts

Eggs in snow with raspberry

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

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Cold starters

Chicken 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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Cheeses

Nicasio square

United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Rabbit

Rabbit with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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