Alsace Pinot noir rouge

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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Main courses

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

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Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

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Veal

Tête de veau

Prefer a pairing with a fruity and supple wine.

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Cheeses

Tilsit

Germany.

Pasteurized cow's milk cheese with cooked pressed paste and washed rind.

Ripening : at least 2 months.

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Cheeses

Tilsiter Switzerland

Switzerland.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 3 months minimum.

Red label.

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Main courses

Tofailles

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

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Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.

Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 2 months minimum.

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Cheeses

Tomme de Savoie

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pressed and uncooked cheese made from cow's milk with a grey washed rind.

Ripening : 70 days minimum.

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Pork

Tonkatsu

Japan.

Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).

Dish usually served with rice and miso soup.

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Offal and tripe

Tripous

France. Occitania. Aveyron.

Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

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Freshwater fish

Trout with smoked bacon

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

Prefer a pairing with a fruity and supple wine.

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Cheeses

Vacherin d'Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 3 weeks.

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Cheeses

Vacherin Mont-d'or

Switzerland. Vaud.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 17 to 25 days.

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Veal

Veal grenadine with porcini mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Veal

Food and wine pairing