Meal and wine pairing

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Beef

Beef daube

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

Beef

Beef tenderloin with spices

Beef

Bœuf à la mode en gelee

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Cold starters

Chicken 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.

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

Pork

Cold pork

Pork

Cold pork roast

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Cold starters

Egg 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.

Appetizers

Eggplant fritters

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Main meals

Fish curry

Cold starters

Fresh sea urchin

Eaten raw with lemon.

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Poultry

Grilled chicken

Sea fish

Grilled red mullet

Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Mushrooms, Vegetables, Pasta and Rice

Patatas bravas

Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.

Others

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.