Lalande de Pomerol

Cured Meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

> view all pairings

Beef

Beef fillet with duck foie gras and porcini

Prefer a pairing with a wine under 8 years old.

> view all pairings

Sheep and Goats

Beef irish stew

Ireland.

Beef stew with carrots, onions, and potatoes.

Traditional dish.

Prefer a pairing with a young wine with a dominant Merlot grape.

> view all pairings

Beef

Beef tenderloin with porcini mushrooms

Prefer a pairing with a wine under 8 years old.

> view all pairings

Beef

Beef tournedos with bone marrow

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

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

> view all pairings

Beef

Beef tournedos with bordelaise sauce

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

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

> view all pairings

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

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

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Black truffle cooked in ashes

> view all pairings

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.

Ripening : 12 to 24 months.

> view all pairings

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

> view all pairings

Beef

Bordeaux style entrecote

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

Pairing with a dominant Cabernet-sauvignon grape.

> view all pairings

Beef

Bordeaux style grilled entrecote

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

Pairing with a dominant Cabernet-sauvignon grape.

> view all pairings

Seafish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.

Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Prefer a pairing with a fruity wine with soft tannins.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

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

> view all pairings

Beef

Braised beef with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Prefer a pairing with a wine of at least 5 years old.

> view all pairings

Veal

Braised veal shank

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.

Pressed and uncooked cheese made from cow's milk.

Ripening : 4 months maximum.

> view all pairings

Sauces

Charcutiere sauce

Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

> view all pairings

Sauces

Chasseur sauce

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.

> view all pairings

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.

> view all pairings

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

> view all pairings

Poultry

Chicken 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.

> view all pairings

Main courses

Chicken tajine

Tajine : stew of vegetables, fish or meat.

> view all pairings

Food and wine pairing