Meal and wine pairing

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.

Poultry

Chicken with chanterelle

Sheep and Goats

Confit lamb with eggplant

Rabbit

Confit rabbit with herbs

Main meals

Duck pastilla with black olives

Main meals

Duck pastilla with green olives

Poultry

Duck with black olives

Poultry

Duck with green olives

Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

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.

Cheeses

Fat bottom girl

United States. California.
Semi-hard raw sheep's milk cheese with a washed orange rind.
Ripening : 3 to 4 months.

Cooked meats

Game animal 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.

Beef

Gardianne bull

Beef marinated in red wine before slow cooking on a low heat.
Served with rice.

Sea fish

Grilled red mullet

Sea fish

Grilled red mullet with tapenade

Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

Cheeses

Gubbeen Extra Matured

Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Ripening : 2 months.

Sheep and Goats

Lamb confit

Offal and tripe

Lamb kidneys with mushrooms

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Le Trou du Cru

Commercial soft-ripened cow's pasteurized milk cheese with a washed rind with marc de Bourgogne.
Ripening : 3 weeks.

Cheeses

Palet de Bourgogne

France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.

Poultry

Peking duck

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.

Poultry

Pigeon a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.