Costières de Nîmes rouge

Sheep and Goats

Herb-crusted rack of lamb

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Main courses

Jambalaya

United States. Louisiana. New Orleans.

A type of paella made with rice, very spicy, with seafood, fish, or meat.

> view all pairings

Furred game

Jugged hare

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Sheep and Goats

Lamb daube

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

> view all pairings

Sheep and Goats

Lamb en croûte

> view all pairings

Sheep and Goats

Lamb in parchment

> view all pairings

Sheep and Goats

Lamb navarin

Navarin : stew.

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Sheep and Goats

Lamb skewers

> view all pairings

Main courses

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

Prefer a pairing with a developed wine.

> view all pairings

Cheeses

Mature Edam

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk.

Ripening : 9 to 12 months.

> view all pairings

Cheeses

Medium-old Mimolette

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

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

Ripening : 6 to 12 months.

> view all pairings

Main courses

Moussaka

Balkans. Middle East.

Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Sheep and Goats

Mutton carbonade

France. Southern France.

Stew with red wine, onions, garlic and meat scraps.

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Beef

Orange beef

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

Prefer a pairing with a developed wine.

> view all pairings

Main courses

Parrillada

Argentina.

Various cuts of meat slow-cooked on a grill.

> view all pairings

Beef

Pastel de papa

Argentina.

A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

> view all pairings

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.

> view all pairings

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

> view all pairings

Desserts and Sweet Courses

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

> view all pairings

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.

> view all pairings

Pork

Pork roast with sage

Prefer a pairing with a wine aged 1 to 4 years old.

> view all pairings

Main courses

Pot roast

United States.

Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

> view all pairings

Food and wine pairing