Serve at:
14-16. °C Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Meal and wine pairing
Photo by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
This wine is paired well with 19meals
Meal families
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.
Consommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Cold starters
Chicken aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealCheeses
Coulommiers
France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.
Cheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Cold starters
Ham in aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view the mealCheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind wrapped in strips of spruce.
Cheeses
Petit Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.
Eggs
Quail eggs with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
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