Terrasses du Larzac

Cheeses

Bamalou

France. Occitania. Ariège.

Raw cow's milk cheese with pressed uncooked paste.

Ripening : 3 months.

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Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.

Served with boiled potatoes or pasta.

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Pork

Black pudding with apples

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Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine under 5 years old.

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Rabbit

Braised rabbit

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 young wine.

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Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 3 months.

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Cheeses

Cave aged marisa

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk.

Ripening : 3 months.

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Main courses

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.

Pair according to the hotness of the harissa spice.

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Cured Meats

Dry cured sausage

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Poultry

Duck a l'orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Beef

Entrecote with porcini mushrooms

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.

Pasta with bolognese sauce.

Prefer a pairing with a young and unoaked wine.

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Desserts and Sweet Courses

Fig tart

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Cured Meats

Game pâté

Served cold or at room temperature.

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Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Main courses

Hachis parmentier with black pudding and apple

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Sheep and Goats

Herb-crusted rack of lamb

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Main courses

Lamb couscous

Pair according to the hotness of the harissa spice.

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Sheep and Goats

Leg of lamb en croûte

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Prefer a pairing with a young wine.

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Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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Main courses

Moussaka

Balkans. Middle East.

Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Prefer a pairing with a young and unoaked wine.

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Main courses

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

Prefer a pairing with a wine low in tannins.

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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.

Pairing with a blending wine from Grenache, Mourvèdre and Syrah.

Prefer a pairing with a developed wine.

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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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Food and wine pairing