Grignan les Adhémar rouge

Sheep and Goats

Salt-crusted lamb

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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Cured Meats

Sautéed rib steak

Rib steak : rib of beef with bone attached.

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Beef

Sautéed rump steak and herbs butter

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Sheep and Goats

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.

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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

Snails au gratin

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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 guinea fowl

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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.

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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 wine under 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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Cheeses

Stolwijker kaas

Netherlands. South Holland.

Pressed and uncooked cheese made from whole raw cow’s milk.

Ripening : 4 to 6 months.

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Poultry

Stuffed pigeon with spices

Prefer a pairing with a wine under 4 years old.

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Appetizers and Amuse-bouches

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

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Pizza, Quiche, Tart, Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

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Food and wine pairing