Meal and wine pairing

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Veal

Blanquette de veau with mushrooms

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cheeses

Brie

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

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Poultry

Coq au vin

Wine stewed chicken.

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Game animals

Doe roast

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Beef

Grilled beef

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Cooked meats

Jambon de Bayonne

Sheep and Goats

Lamb daube

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

Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Game animals

Marinated venison

Cheeses

Mt Tam

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Sheep and Goats

Mutton with sauce

Eggs

Oeufs en meurette

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

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.