Meal and wine pairing
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https://www.flickr.com/photos/jenarrr/9293016933/
Serve at:
08-10. °C This wine is paired well with 25meals
Meal families
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Appetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Beef
Grisons dried beef
Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.
Cooked meats
Head cheese
Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.
Pork
Pork shoulder with diable sauce
France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Cheeses
Reblochon laitier
France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Red label).
> view the mealMain meals
Schiffala
France. Alsace.
Smoked pork shoulder with sour turnips.
Usually served with a potato salad, onions and pickles.
Cold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).