Meal and wine pairing

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
Pie made with pork meat (50% minimum) cut into cubes and flavored with: cinnamon, cloves.
The meat can be accompanied by other meats (beef, turkey, game, etc.), celery, bacon, onion, potatoes, etc.

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Cooked meats

Amiens duck pâté

Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cooked meats

Andouillette sausage with shallots

Sausage cooked with white wine, butter and shallot.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.

Eggs

Baked egg

Cooked meats

Baked ham

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Pork

Barbecued pork

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Beef

Beef skewers

Beef

Beef tournedos with béarnaise sauce

Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

Veal

Braised cushion of veal

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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..

Veal

Braised veal medallion

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