Côtes du Roussillon Villages

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Poultry

Chicken 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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Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.

En barbouille : chicken stewed in red wine with blood sauce.

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Poultry

Chicken Marengo

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

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Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

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Cheeses

Clothbound Cheddar

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 7 months minimum.

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Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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Poultry

Confit duck leg

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Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Condiments

Coriander

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Cheeses

Crozier blue

Ireland. County Tipperary.

Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.

Ripening : 4 to 11 months.

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Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Duck confit

Served hot.

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Poultry

Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

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Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 18 months.

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Beef

Prefer a pairing with a young wine.

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Cured Meats

Food and wine pairing