Languedoc rouge

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted rack of lamb with herbs

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Prefer a pairing with a wine under 4 years old.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Sheep and Goats

Roasted saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted shoulder of lamb

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Prefer a pairing with a wine under 4 years old.

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Poultry

Roasted squab wings

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Veal

Roasted veal shank

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Furred game

Roasted venison

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Furred game

Roasted venison with huntsman sauce

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

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Furred game

Roasted venison with sauce

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Feathered game

Roasted woodcock with Armagnac

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Feathered game

Roasted woodcock with black truffle

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Beef

Rump steak with pepper

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Beef

Rump steak 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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Beef

Rump steak 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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Furred game

Saddle of hare 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.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Food and wine pairing

Languedoc rouge

Synonyms

This drink pairs well with 436 dishes:

Roasted rack of lamb with herbes de Provence

Roasted rack of lamb with herbs

Roasted rack of lamb with persillade sauce

Roasted rib steak with fleur de sel

Roasted rib steak with shallots

Roasted saddle of lamb in herbs crust

Roasted saddle of lamb with garlic and thyme

Roasted saddle of lamb with herbs

Roasted saddle of lamb with potatoes

Roasted shoulder of lamb

Roasted shoulder of lamb and mixed herbs

Roasted shoulder of lamb with provençal herbs

Roasted squab wings

Roasted veal shank

Roasted venison

Roasted venison with huntsman sauce

Roasted venison with sauce

Roasted woodcock with Armagnac

Roasted woodcock with black truffle

Rump steak with pepper

Rump steak with peppercorn sauce

Rump steak with poivrade sauce

Saddle of hare with poivrade sauce

Saddle of lamb with rosemary