Crozes-Hermitage rouge

Veal

Sauteed veal with green olives

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

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Furred game

Seven hour leg of lamb

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

One thigh is called Chump.

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Prefer a pairing with a wine aged 3 to 6 years old.

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Sheep and Goats

Seven hour shoulder of lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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

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Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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

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Cheeses

Smoked Gouda

Netherlands.

Smoked, pressed and uncooked cheese made from whole cow's milk.

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Cheeses

Smoked Gubbeen

Ireland. Cork.

Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Italy. Lazio.

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Mushrooms, Vegetables, Pasta and Rice

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.

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Poultry

Spit-roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Pizza, Quiche, Tart, Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

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Poultry

Squab with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

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Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

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

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Cheeses

St. Albans

United States. Vermont.

Soft-ripened cow's pasteurized milk cheese with bloomy rind.

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Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Prefer a pairing with a full-bodied red wine.

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Furred game

Steak of doe with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Steak of doe with porcini mushrooms

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Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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Beef

Food and wine pairing