Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
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Meal families
Mushrooms, Vegetables, Pasta and Rice
Saffron risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Red velvet cake
United States.
Chocolate layer cake covered with ermine icing, cream cheese frosting or buttercream frosting.
Traditionally served at Christmas or Valentine's Day.
Cheeses
Beenleigh Blue
United Kingdom. Devon.
Soft-ripened blue-veined pasteurized goat's milk cheese.
Shellfish and Seafood
Scallops with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSheep and Goats
Noisette of lamb with herbs
Noisette : small round piece of lean meat.
> view pairingsDesserts
Chocolate bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsBeef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
Cheeses
Irish porter cheddar
Ireland. County Limerick. Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.
Veal
Roast milk-fed veal with Saint Georges mushroom
Milk-fed veal : calf of less than 20 weeks milk-fed only.
> view pairings