Saint-Chinian rouge

Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine under 3 years old.

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Pork

Creole black pudding

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Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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Furred game

Doe roast

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Poultry

Duck confit

Served hot.

Prefer a pairing with a wine of at least 2 years old.

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Poultry

Duck confit with fresh pasta

Prefer a pairing with a wine of at least 2 years old.

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Poultry

Duck confit with porcini mushrooms

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Prefer a pairing with a wine of at least 2 years old.

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Poultry

Duck manchon confit with porcini mushrooms

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Poultry

Duck manchon confit with sauteed potatoes

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Main courses

Duck pastilla with black olives

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Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

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

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Desserts and Sweet Courses

Eton mess with red and black fruits

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Poultry

Fattened chicken with black truffle

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.

Pasta with bolognese sauce.

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Appetizers and Amuse-bouches

Goat cheese and tomato toast

Prefer a pairing with a young, fruity wine.

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Cheeses

Green Dirt Farm's Ruby

United States. Minnesota.

Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.

Ripening : 2 to 6 weeks.

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Beef

Grilled beef

Prefer a pairing with a wine under 3 years old.

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Beef

Grilled beef tournedos with peppercorn sauce

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

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Beef

Grilled beef with peppercorn sauce

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

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Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pommes paillasson : pancake of grated and fried potatoes.

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

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Food and wine pairing