Serve at:
08-10. °C Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).
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Photo by Jeremy Atkinson - (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
This wine is paired well with 36meals
Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes heart
Pairing possible if little or no vinegar.
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Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
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Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
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Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
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Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Shellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
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Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
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Mixed salad
Salad with various foods in addition to raw vegetables seasoned with herbs and vinaigrette.
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Parsley ham
Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).
> view the mealMushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
Potato speciality cut into in dice of about 2 centimeters, then fried in oil with garlic and served warm with an aioli (Catalonia) or a spicy tomato sauce.