Serve at:
14-16. °C Cheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
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 133meals
Meal families
Beef(21)
Cheeses(20)
Cold starters(1)
Cooked meats(3)
Eggs(4)
Game animals(16)
Game birds(12)
Main meals(3)
Mushrooms, Vegetables, Pasta and Rice(7)
Offal and tripe(2)
Pizza, Quiche, Tart and Pie(2)
Pork(1)
Poultry(21)
Rabbit(5)
Salads(2)
Sauces(4)
Sheep and Goats(5)
Veal(3)
Warm starters(1)
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.
Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Sauces
Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
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Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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Chicken with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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Citeaux
France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.
Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
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Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.