Côtes de Bordeaux Blaye rouge

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.

Prefer a pairing with a wine aged 3 to 5 years old.

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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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Eggs

Porcini mushroom scrambled eggs

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

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Pork

Pork roast with prunes

Prefer a pairing with a wine under 5 years old.

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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.

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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).

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

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Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

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Poultry

Potato salad with duck confit

Served cold or warm.

Prefer a pairing with a young wine.

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Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

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Main courses

Poutine

Canada. Quebec.

French fries and fresh cheddar cheese curds topped with brown gravy.

Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

Pairing with a dominant Merlot grape.

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Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Spring vegetables : vegetables harvested before reaching full maturity.

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Beef

Roast beef

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Beef

Roast beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

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Poultry

Roast duck

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

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Poultry

Roast duck fillet

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

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Poultry

Roast duck leg

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

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Sheep and Goats

Roast knuckle of lamb

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

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Sheep and Goats

Roast lamb

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

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Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Poultry

Roast turkey

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Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Food and wine pairing