Meal and wine pairing
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Serve at:
15-17. °C This wine is paired well with 19meals
Meal families
Veal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
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Gratin savoyard
Dish based on reblochon with potatoes, bacon and sometimes onion.
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Marengo veal sauteed
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
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Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue raw cow and goat's milk semi-soft cheese with a natural rind.
Sheep and Goats
Seven-hour lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view the mealSheep and Goats
Seven hour leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Sheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
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Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Semi-hard cow's milk cheese covered with a thick layer of grape pomace.
Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Veal
Veal Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
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Vegetarian tartiflette
Dish made with cream, potatoes, cheese and sometimes mushrooms.
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