Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
Serve at:
16-18. °C This wine is paired well with 199meals
Meal families
Appetizers(2)
Beef(25)
Cheeses(19)
Cooked meats(2)
Desserts(1)
Eggs(3)
Freshwater fish(2)
Game animals(7)
Game birds(11)
Main meals(2)
Mushrooms, Vegetables, Pasta and Rice(3)
Offal and tripe(5)
Pork(3)
Poultry(48)
Rabbit(1)
Salads(4)
Sauces(7)
Sea fish(3)
Sheep and Goats(35)
Shellfish and Seafood(2)
Veal(12)
Warm starters(2)
Cheeses
Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Sheep and Goats
Baron of lamb with porcini
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view the mealSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view the mealBeef
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 mealBeef
Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Cheeses
Berkswell
United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.
Desserts
Blackcurrant miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view the mealSea 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.
Beef
Bordeaux style 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.
Beef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the mealPoultry
Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Braised duckling with turnips
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealVeal
Braised veal chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealVeal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the meal