Meal and wine pairing
Photo by Farhad Ibrahimzade - Licence Unsplash
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-4t-5kqnKIeY
Serve at:
14-16. °C This wine is paired well with 69meals
Meal families
Mushrooms, Vegetables, Pasta and Rice
Ajapsandali
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Brocciu secu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 4 months minimum.
Cooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Mushrooms, Vegetables, Pasta and Rice
Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Duck a l’orange and celery purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Duck a l’orange and potato purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Duck a l’orange with dauphine potatoes
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
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Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
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