Meal and wine pairing
Serve at:
15-17. °C This wine is paired well with 46meals
Meal families
Sheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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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.
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Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Beef
Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view the mealSheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Leg of lamb with 40 cloves of garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Leg of lamb with garlic cream
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Veal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
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Milk fed lamb with garlic clove
Milk-fed lamb : lamb of 46 weeks old and weighing 5.5 to 8 kg.
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Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
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