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.

Beef

Beef tongue with Madeira sauce

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

Beef

Bordeaux style grilled rib steak

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

Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

Veal

Calf’s head with ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

Pork

Cold roast pork

Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Mushrooms, Vegetables, Pasta and Rice

Farcis

Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.

Sauces

Gribiche sauce

Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.

Beef

Grilled Bordeaux style steak

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

Sauces

Madeira sauce

Demi-glace (brown stock reduced) with Madeira.

Sauces

Matelote sauce

Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind.

Mushrooms, Vegetables, Pasta and Rice

Penne pasta in Arrabbiata sauce

Arrabiata sauce: tomato sauce simmered with garlic, pepper, fresh parsley or basil and sprinkled with grated pecorino romano.

Cooked meats

Rillettes du Mans

Pork

Rouelle of pork with mojette beans

Rouelle : a thick slice of meat cut from the hind leg.
Mojette beans : white beans from Vendée.

Cheeses

Sainte-Maure de Touraine

France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.
Ripening : 10 days minimum.

Veal

Sauteed veal

Main meals

Stuffed tomatoes

Stuffed tomatoes with meat, rice, tomato, bread, garlic and parsley.

Cooked meats

Venison pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Cooked meats

Young rabbit terrine

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.