Meal and wine pairing

Fruits

Blackberry

Desserts

Blackberry panna cotta

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.

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).

Sauces

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.

Cooked 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.

Veal

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).

Cheeses

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.

Fruits

Cherry

Poultry

Chicken galantine

Mixture of meat and bacon sliced or chopped then boiled.

Cooked meats

Chicken liver pâté

Poultry

Chicken with ivory sauce

Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.

Desserts

Clafoutis

Poultry

Coq au vin

Wine stewed chicken.

Mushrooms, Vegetables, Pasta and Rice

Creamy potato

Cheeses

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.

Cheeses

Fourme d’Ambert

France. Auvergne.
Soft-ripened blue-veined cow's milk cheese, with a dry, mould rind.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Blue-veined cow's milk cheese.