Châteauneuf-du-Pape rouge

Mushrooms, Vegetables, Pasta and Rice

Mushroom risotto

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

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Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

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Cheeses

Niolo

France. Corsica. Niolo.

Soft-ripened cheese made from sheep's or goat's milk with a washed rind.

Ripening : 3 to 4 months.

Serve with the most mature cheeses.

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Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 12 to 18 months.

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Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Main courses

Ossobuco

Italy. Milan.

Specialty of braised veal shanks with vegetables, white wine and broth.

Usually garnished with gremolata and traditionally served with risotto alla milanese.

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Beef

Oxtail daube with red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Parmigiana

Italy.

Aubergine and tomato gratin.

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Feathered game

Partridge with cabbage

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Mushrooms, Vegetables, Pasta and Rice

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Ripening : 4 weeks.

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Poultry

Peking duck

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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Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

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Sauces

Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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Feathered game

Pheasant pâté

Served cold or at room temperature.

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Feathered game

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Feathered game

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Poultry

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Prefer a pairing with a wine aged 6 to 15 years old.

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Food and wine pairing