Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Moulis
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 166 dishes:
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.
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Sheep and Goats
Leg of lamb and polenta
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine over 5 years old.
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Sheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine over 5 years old.
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Sheep and Goats
Leg of lamb whith thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.
Prefer a pairing with a wine over 5 years old.
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Sheep and Goats
Leg of lamb with forty cloves of garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine over 5 years old.
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Sheep and Goats
Leg of lamb with garlic cream
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.
Prefer a pairing with a wine over 5 years old.
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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.
Prefer a pairing with a wine over 5 years old.
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Sheep and Goats
Leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Seafish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
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Cured Meats
Oreiller de la Belle Aurore
Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.
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Main courses
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
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Poultry
Ostrich tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Mushrooms, Vegetables, Pasta and Rice
Pasta with white truffle
Prefer a pairing with a developed wine.
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Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
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Feathered game
Pheasant in chartreuse of vegetables
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.
Prefer a pairing with a wine aged 5 to 10 years old.
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Veal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
Prefer a pairing with a wine of at least 5 years old.
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Beef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 5 to 10 years old.
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Pork
Pork roast with prunes
Prefer a pairing with a wine aged 5 to 10 years old.
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