Meal and wine pairing

Cooked meats

Andouille of Vire with cider sauce

Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.

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.

Freshwater fish

Artic char with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cold starters

Avocado Roquefort

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.

Main meals

Baked Mont d’or with potatoes

Cheeses

Bamalou

France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.

Cheeses

Bay blue

United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.

Shellfish and Seafood

Bay scallop a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Bay scallop with butter

Shellfish and Seafood

Bay scallop with fresh cream

Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Cheeses

Beaufort

France. Savoie.
Hard, unpasteurised cow's milk cheese.

Main meals

Beaufort and Comté fondue

Cheeses

Beaufort chalet d’alpage

France. Savoie.
Type of Beaufort produced from June 1 to October 31.

Warm starters

Beaufort cheese soufflé

Served hot.

Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

Consommé and Soup

Beaufort gratin soup

Cheeses

Beaufort old

France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.