Meal and wine pairing
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Serve at:
16-18. °C This wine is paired well with 91meals
Meal families
Cheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Main meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
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.
> view the mealCheeses
Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view the mealVeal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Main meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view the mealMain meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
> view the mealPoultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view the mealPoultry
Duck breast Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.