Vacqueyras rouge

Main courses

Ajapsandali

Georgia.

Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.

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Cheeses

Ardrahan

Ireland. Cork.

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

Ripening : 4 weeks.

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Miscellaneous

Barbecue

A meal, usually outdoors, where food is cooked on a grill or a spit.

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Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

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Pork

Barbecued pork

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Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Prefer a pairing with a wine aged 2 to 8 years old.

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Beef

Beef cheek with black truffle mashed potatoes

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Beef

Beef cheek with carrots

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef daube with green olives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Prefer a pairing with a wine aged 2 to 8 years old.

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Beef

Beef tongue with Madeira sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Black truffle cooked in ashes

Prefer a pairing with a wine aged 2 to 8 years old.

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Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

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Seafish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.

Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Prefer a pairing with a fruity wine with soft tannins.

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Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Prefer a pairing with a wine aged 4 to 6 years old.

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Sauces

Bordelaise sauce

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

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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.

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Beef

Braised beef with carrots

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 chops

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

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Food and wine pairing