Your favorite meals to pair with wines

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Meal families

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 9 to 12 weeks.

Veal

Veal chop with bolognaise sauce

Bolognese sauce: meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.

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Appetizers

Roasted veal tenderloin

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

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Desserts

Empress rice pudding

Rice pudding with bavarian cream flavored with kirsch and candied fruit.

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Cheeses

Imokilly Regato

Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.

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Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

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Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Offal and tripe

Beaufort chalet d’alpage

France. Savoie.
Type of Beaufort d’été produced at 1500 meters above sea level and with the milk of a single flock.

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Beef

Beef tournedos with green peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

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Sheep and Goats