Pauillac

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.

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Sheep and Goats

Milk fed lamb fillet with thymes

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Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Sheep and Goats

Milk-fed lamb with wild mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Cheeses

Mimolette

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

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

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Cheeses

Monsieur-Fromage

France. Normandy. Seine-Maritime. La Bouille.

Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Cheeses

Nancy's Hudson valley camembert

United States. New York.

Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.

Ripening : 6 weeks minimum.

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Sauces

Normandy sauce (meat)

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

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Cheeses

Orval

Belgium.

Pressed and uncooked cheese made from raw cow's milk with a washed rind.

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Cheeses

Palet de Bourgogne

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.

Ripening : 1 month minimum.

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Beef

Pan-seared entrecote

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Cheeses

Paški sir

Croatia. Pag.

Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.

Ripening : 4 months minimum.

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Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

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

Ripening : 4 weeks.

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Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

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Feathered game

Pheasant casserole

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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 7 to 20 years old.

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Cured Meats

Pheasant pâté

Served cold or at room temperature.

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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 7 to 20 years old.

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Poultry

Pigeon casserole

Prefer a pairing with a wine aged 7 to 20 years old.

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Poultry

Pigeon with peas

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Pork

Pork roast with prunes

Prefer a pairing with a wine aged 7 to 20 years old.

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Sheep and Goats

Potato crusted lamb

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Food and wine pairing

Pauillac

This drink pairs well with 281 dishes:

Medium-old Mimolette

Milk fed lamb fillet with thymes

Milk-fed lamb with garlic cloves

Milk-fed lamb with thyme

Milk-fed lamb with wild mushrooms

Mimolette

Monsieur-Fromage

Mustard sauce

Nancy's Hudson valley camembert

Normandy sauce (meat)

Orval

Palet de Bourgogne

Pan-seared entrecote

Paški sir

Pavin

Petit Saint-Nectaire

Pheasant casserole

Pheasant in chartreuse of vegetables

Pheasant pâté

Piece of beef with peppercorn sauce

Pigeon casserole

Pigeon with peas

Pork roast with prunes

Potato crusted lamb