Minervois rouge

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.

Mutton stew with white beans, pork, lard and garlic.

Prefer a pairing with a wine with soft tannins.

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Sauces

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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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

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

Prefer a pairing with a wine under 4 years old.

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Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

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Pork

Pork roast

Served hot.

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Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork roast with prunes

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Pork

Pork roast with sage

Prefer a pairing with a wine under 4 years old.

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

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Poultry

Potato salad with duck confit

Served cold or warm.

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Main courses

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

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Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Feathered game

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

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Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

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Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Salads

Food and wine pairing

Minervois rouge

Synonyms

This drink pairs well with 303 dishes:

Pistache Saint-Gaudinoise

Poivrade sauce

Porcini mushroom fricassee

Pork cheek a la catalane

Pork roast

Pork roast with duchess potatoes

Pork roast with mustard sauce

Pork roast with prunes

Pork roast with sage

Pork tenderloin with mustard sauce

Potato blinis with bacon

Potato salad with duck confit

Potée

Poule au pot

Provençal grilled lamb

Provençal pieds paquets

Provençal quail skewers

Provençal roasted shoulder of lamb

Provençal sauce

Provençal style tripe

Provençal-style beef estouffade

Quail salad with fresh figs

Quail salad with grapes

Rabbit a la provençale