Pauillac

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

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

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Spring vegetables : vegetables harvested before reaching full maturity.

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Sheep and Goats

Roasted shoulder of lamb

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Sheep and Goats

Roasted shoulder of lamb with spices

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Sheep and Goats

Roasted shoulder of lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Pairing with a dominant Cabernet-sauvignon grape.

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Poultry

Roasted squab stuffed with duck foie gras

Pairing with a dominant Cabernet-sauvignon grape.

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Poultry

Roasted squab wings

Pairing with a dominant Cabernet-sauvignon grape.

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Poultry

Roasted squab with black truffle

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Poultry

Roasted squab with giblets

Pairing with a dominant Cabernet-sauvignon grape.

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Poultry

Roasted squab with wild mushrooms

Pairing with a dominant Cabernet-sauvignon grape.

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Veal

Roasted veal chop

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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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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.

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

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Sheep and Goats

Saddle of lamb and spring garnish

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

Spring garnish : carrots, onions, turnips, peas…

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Sheep and Goats

Saddle of lamb en croûte

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

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Sheep and Goats

Saddle of lamb with boulangere potatoes

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

Boulangere potatoes : potatoes baked in the oven with onions in broth.

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Cheeses

Saint-Nectaire

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

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

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Cheeses

Saint-Nectaire fermier

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

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire fermier".

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Food and wine pairing

Pauillac

This drink pairs well with 281 dishes:

Roasted rack of lamb with Pont-Neuf potatoes

Roasted rack of lamb with spring vegetables

Roasted rib steak with chanterelles

Roasted rib steak with fleur de sel

Roasted saddle of lamb with mixed spring vegetables

Roasted shoulder of lamb

Roasted shoulder of lamb with spices

Roasted shoulder of lamb with sweet spices

Roasted squab à la goutte de sang

Roasted squab stuffed with duck foie gras

Roasted squab wings

Roasted squab with black truffle

Roasted squab with giblets

Roasted squab with wild mushrooms

Roasted veal chop

Roasted venison

Roasted venison with huntsman sauce

Roasted venison with sauce

Rump steak with peppercorn sauce

Saddle of lamb and spring garnish

Saddle of lamb en croûte

Saddle of lamb with boulangere potatoes

Saint-Nectaire

Saint-Nectaire fermier