Meal and wine pairing

Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

Pork

Barbecued pork

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Beef

Braised beef with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pork

Braised pork chop

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pork

Braised pork leg slice with potatoes

Leg slice : thick, round slice cut crosswise from the shank.

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Pork

Cheek and pigtail stew

Cooked meats

Cold cuts

Pork

Cold pork

Pork

Cold pork roast

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Beef

Grilled entrecote over vine shoots

Pork

Grilled ham

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.