Meal and wine pairing

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Cheeses

Banon

France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.

Sheep and Goats

Baron of lamb with porcini

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef cheek with carrots

Beef

Beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Beef daube with black olives

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Beef daube with raisins

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Beef daube with white grapes

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Beef tenderloin

Beef

Beef tongue with Madeira sauce

Madeira sauce : Demi-glace (brown stock reduced) with Madeira.

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Pork

Black pudding with apple

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Eggs

Black truffle omelette

Warm starters

Black truffle raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Cheeses

Blue cheese

Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.

Game animals

Bordeaux style wild boar

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Game animals

Bordeaux style wild boar fillet

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Braised beef with carrots

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

Poultry

Braised duck with mushrooms

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

Sheep and Goats

Braised lamb chops

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