Puisseguin Saint-Émilion

Pizza, Quiche, Tart, Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Prefer a pairing with a wine with soft tannins.

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Veal

Axoa

Basque Country.

Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Beef

Beef axoa

Basque Country.

Specialty made with beef, onions, sautéed tomatoes, and seasoned with Espelette pepper.

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Beef

Beef fillet with duck foie gras and porcini

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Sheep and Goats

Beef irish stew

Ireland.

Beef stew with carrots, onions, and potatoes.

Traditional dish.

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Beef

Beef tenderloin with black truffles

Prefer a pairing with a developed wine.

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Beef

Beef tenderloin with porcini mushrooms

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Beef

Beef tournedos with bone marrow

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Prefer a pairing with a wine aged 2 to 5 years old.

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Beef

Beef tournedos with duck foie gras and black truffle

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Prefer a pairing with a developed wine.

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Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Prefer a pairing with a wine aged 2 to 5 years old.

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Cheeses

Bent River

United States. Minnesota.

Soft-ripened cow's milk cheese with bloomy rind.

Ripening : 5 weeks.

Prefer a pairing with a light wine low in tannins.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle

Prefer a pairing with a developed wine.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle cooked in ashes

Prefer a pairing with a developed wine.

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Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Prefer a pairing with a developed wine.

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Poultry

Black truffle stuffed turkey

Prefer a pairing with a developed wine.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Pairing with a dominant Cabernet-sauvignon grape.

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Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Pairing with a dominant Cabernet-sauvignon grape.

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Beef

Braised beef cheek

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Prefer a pairing with a wine over 5 years old.

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Beef

Braised beef cheek with mashed potato

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Prefer a pairing with a wine over 5 years old.

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Poultry

Braised duckling with turnips

Duckling : young duck.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Sheep and Goats

Braised lamb shank

Prefer a pairing with a wine over 3 years old.

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Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.

Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

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Food and wine pairing