Meal and wine pairing
Photo by Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/51804178102/
Châteauneuf-du-Pape Rouge
Vins tranquilles rouges
Serve at: 15-17°C ou 59-63 °F.
Pair with a wine of at least 6 years old.
Aging potential (estimation) : 10 to 20 years old and more.
This drink is paired well with 336 meals:?>
Meal families
Sheep and Goats
Abbacchio cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Beef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view the mealBeef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Beef daube with carrots
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view the mealBeef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
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Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
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Bergues
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.