Haut-Médoc

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

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Veal

Veal chop with mushrooms

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Veal

Veal chop with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

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Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

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Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Prefer a pairing with a wine of at least 4 years old.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

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Veal

Veal paupiettes

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Veal

Veal roast

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Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Served hot.

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Offal and tripe

Veal sweetbreads with morels

Prefer a pairing with a wine over 8 years old.

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Offal and tripe

Venetian calf's liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

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Furred game

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Furred game

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Poultry

Warm duck foie gras with white grapes

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Veal

Wiener schnitzel

Veal coated in breadcrumbs and fried.

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Veal

Wiener schnitzel with noisette potatoes

Pommes noisettes : potato balls fried in butter or oil.

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

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Feathered game

Wood pigeon salmis

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

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.

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Feathered game

Woodcock casserole

Prefer a pairing with a developed wine.

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Feathered game

Woodcock with porcini mushrooms

Prefer a pairing with a developed wine.

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Appetizers and Amuse-bouches

Woodstock canapé

Prefer a pairing with a developed wine.

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Feathered game

Woodstock of salmis

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

Prefer a pairing with a developed wine.

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Food and wine pairing

Haut-Médoc

This drink pairs well with 334 dishes:

Veal chop with gremolata

Veal chop with mushrooms

Veal chop with Normandy sauce

Veal kidney with cream sauce

Veal kidney with mustard sauce

Veal Milanese

Veal paupiettes

Veal roast

Veal roast Orloff

Veal sweetbreads with morels

Venetian calf's liver

Venison fillet with peppercorn sauce

Venison fillet with poivrade sauce

Warm duck foie gras with white grapes

Wiener schnitzel

Wiener schnitzel with noisette potatoes

Wild boar pâté

Wood pigeon salmis

Woodcock casserole

Woodcock with porcini mushrooms

Woodstock canapé

Woodstock of salmis