Serve at:
14-16. °C 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.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 85meals
Meal families
Beef(3)
Cheeses(22)
Cold starters(1)
Cooked meats(3)
Desserts(2)
Eggs(3)
Fruits(1)
Game birds(6)
Main meals(4)
Mushrooms, Vegetables, Pasta and Rice(4)
Offal and tripe(3)
Pizza, Quiche, Tart and Pie(1)
Pork(2)
Poultry(16)
Rabbit(1)
Sauces(1)
Sheep and Goats(7)
Veal(4)
Warm starters(1)
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
> view the mealMushrooms, Vegetables, Pasta and Rice
Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
> view the mealCheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk 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.
> view the mealBeef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealBeef
Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealOffal and tripe
Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
Brie de Meaux
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view the mealSauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
> view the mealCheeses
Charolais
France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Warm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view the meal