Meal and wine pairing

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.

Main meals

Ajapsandali

Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.

Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

Beef

Bacon cheeseburger

Others

Barbecue

A meal, usually outdoors, where food is cooked on a grill or a spit.

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Poultry

Braised duck

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

Poultry

Braised duck with turnips

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

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Sauces

Chasseur sauce

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.

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Desserts

Chocolate cake

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Cold starters

Cold meat platter