Costières de Nîmes rouge

Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Miscellaneous

Smoked meat

Canada. Quebec. Montreal.

A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

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Main courses

Smoked sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

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Pork

Spare-ribs with barbecue sauce

Barbecue sauce : sauce made from tomato purée and/or vinegar, with spices (mustard, paprika, chili pepper, black pepper, etc.), onion, and a sweetener (brown sugar, molasses, honey…) that can be used as a marinade.

Pair according to the hotness of the spices.

Pairing with a dominant Grenache and Syrah grapes.

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Poultry

Spit-roasted guinea fowl

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Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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

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Sheep and Goats

Spit-roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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

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Sheep and Goats

Spit-roasted shoulder of lamb

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

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Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

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

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Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Sauces

Sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Sauces

Tartar sauce

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

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Appetizers and Amuse-bouches

Tomato bruschetta

Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.

Prefer a pairing with a young, fruity wine.

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Main courses

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

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Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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

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Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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

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Furred game

Wild boar civet

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

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Feathered game

Wood pigeon salmis

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

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Cheeses

Young Mimolette

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

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

Ripening : 3 months.

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Food and wine pairing