Serve at:
14-16. °C Appetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.
Meal and wine pairing
Photo by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
This wine is paired well with 41meals
Meal families
Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view the mealBeef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealBeef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealPoultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes and fresh cream.
> view the mealCheeses
Edam demi-étuvé
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.
Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view the mealConsommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Cheeses
Mature Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.
Cheeses
Medium-old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 6 to 12 months.
Cooked meats
Pheasant pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sheep and Goats
Provencal grilled lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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