Meal and wine pairing
Photo by Jim Fischer - (CC BY 2.0)
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Serve at:
10-12. °C This wine is paired well with 28meals
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.
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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Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
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Hamburger
Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.
Salads
Olivier salad
Salad of diced vegetables (boiled potato, carrot, pickles, peas...) and other food (egg, diced ham, chicken…) and dressed with mayonnaise.
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Oven-baked croque-monsieur with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
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Parisian salade
Salad with lettuce, button mushroom, cheese (generally diced of Comté or Emmental), Jambon de Paris (diced), hard-boiled egg, potato and tomato.
Seasoned with a vinaigrette with parsley and pickles.
Sheep and Goats
Roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.