Alsace Pinot noir rouge

Cured Meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

Prefer a pairing with a young (1 to 2 years old) and fruity wine.

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Seafish

Pavé of salmon with porcini mushrooms

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Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Feathered game

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.

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Veal

Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

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Main courses

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Main courses

Pike-perch matelote with pinot noir

Matelote : red wine reduction with fish stock and mushrooms.

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Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

Prefer a pairing with a fruity and light wine.

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Main courses

Polish meat pierogi

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Filled with minced meat, cabbage, and mushrooms.

Served hot or cold.

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine of at least 2 years old.

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Pork

Pork cheek with cider

Prefer a pairing with a fruity wine.

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Cured Meats

Pork pâté

Served cold.

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Pork

Pork ribs with devil's sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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Main courses

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

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Main courses

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Cured Meats

Poultry pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 2 to 5 years old.

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Cheeses

Prairie sunset

United States. Wisconsin.

Pressed and uncooked cheese made from cow's milk.

Ripening : 4 months minimum.

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Cured Meats

Prosciutto di Parma

Italy. Parma.

Ham from Duroc or Large White pigs slaughtered at around 9 months of age.

Ripening : 12 months minimum.

Prefer a pairing with a young wine.

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Seafish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Pizza, Quiche, Tart, Pie

Quail pie

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Pizza, Quiche, Tart, Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

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Pizza, Quiche, Tart, Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

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Food and wine pairing