Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 56meals
Meal families
Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealCooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).
Brown sauce
Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.
> view the mealCooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Cooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view the mealVeal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view the mealCheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Chèvreton de Mâcon
France. Burgundy. Saône-et-Loire. Mâconnais.
Raw unpasteurised goat's milk cheese.
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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