Montagne Saint-Émilion

Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine with high tannin level.

> view all pairings

Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.

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

> view all pairings

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

> view all pairings

Cheeses

Gubbeen

Ireland. Cork.

Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.

> view all pairings

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Should be unmolded and served hot.

Prefer a pairing with a developed wine.

> view all pairings

Poultry

Guinea fowl with black truffle

Prefer a pairing with a developed wine.

> view all pairings

Poultry

Guinea fowl with white grapes

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Main courses

Hachis parmentier with black pudding and apple

> view all pairings

Beef

Hanger steak with shallots

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Furred game

Haunch of wild boar with huntsman sauce

Haunch : leg.

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

> view all pairings

Sheep and Goats

Herb-crusted lamb fillet

> view all pairings

Sheep and Goats

Herb-crusted rack of lamb

Prefer a pairing with a fruity and supple wine.

> view all pairings

Cured Meats

Jambon de pays

> view all pairings

Furred game

Jugged hare

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Furred game

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Furred game

Jugged young wild boar

> view all pairings

Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

> view all pairings

Sheep and Goats

Lamb navarin with broad beans

> view all pairings

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.

Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

> view all pairings

Sheep and Goats

Leg of lamb with tarbais beans

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

> view all pairings

Cheeses

Livarot

France. Normandy.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

> view all pairings

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 6 to 12 months.

> view all pairings

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.

Soft-ripened cheese made from cow's milk with a natural rind.

> view all pairings

Food and wine pairing