Category Archives: Saint-Émilion

Beaujolais, Bordeaux, California, Crozes-Hermitage, Easter, Fish, Meat, France, Gamay, Vegetables, Germany, Lamb, Lamb, Meat, Merlot, Morgon, Occasions, Palatinate, Palatinate, Pinot Noir, Rhône, Rioja, Saint-Émilion, Season, Salad, Salad, Season, Sonoma, Spain, Spring, Syrah, Tempranillo, Uncategorized, USA, Vegetables, Wine and food, Wine pairing

Lamb navarin (spring stew) with turnips and new potatoes

Posted on by Foodie
Wine with food: Lamb navarin with turnips and potatoes alongside a glass of red wine.
25
Mar

Springtime elegance meets braised heartiness and tender root vegetables If you’re looking for the perfect wine to accompany a classic lamb navarin, you’ll inevitably end up with a very harmonious wine and food pairing. This French spring stew is an ode to the season, combining tender braised lamb with the subtle sweetness of turnips, caramelized […]

Continue reading →
Occasions, Bordeaux, Burgundy, Catalonia, Chocolate, Fish, Meat, France, Game, Meat, Merlot, Occasions, Pinot Noir, Regional cuisine Bordeaux, Regional cuisines, Rioja, Saint-Émilion, Salad, Season, Spain, Tempranillo, Uncategorized, Game, Wine and food, Wine pairing

Lamproie à la Bordelaise (lamprey in wine and blood sauce)

Posted on by Foodie
Wine with the meal: Lamproie à la Bordelaise in a dark sauce alongside a glass of Pomerol wine.
13
Feb

The archaic masterpiece of classic Bordelais river cuisine If you are looking for the perfect wine to accompany one of France’s most unusual and historic specialties, lamproie à la Bordelaise is a fascinating subject. The subject of wine and food takes on an almost mystical dimension here, as this invertebrate aquatic animal has been considered […]

Continue reading →
Occasions, Autumn, Barbaresco, Barolo, Beef, Bordeaux, Burgundy, Meat, France, Game, Poultry, Vegetables, Germany, Italy, Meat, Merlot, Nebbiolo, Occasions, Palatinate, Palatinate, Piedmont, Pinot Noir, Poultry, Regional cuisine Bordeaux, Regional cuisines, Rioja, Saint-Émilion, Season, Spain, Tempranillo, Uncategorized, Vegetables, Game, Wine and food, Wine pairing

Pigeon à la Bordelaise (pigeon with bacon, onions and peas)

Posted on by Foodie
Wine with food: Bordelais-style braised pigeon alongside a glass of Saint-Émilion red wine.
12
Feb

A classic of French wildfowl cuisine from the heart of the Bordelais If you are looking for the perfect wine to accompany a dish that embodies the rural elegance of south-western France, the Pigeon à la Bordelaise is an exquisite choice. The combination of tender pigeon meat, salty bacon and the sweetness of young peas […]

Continue reading →
Argentina, Argentina, Beef, Bordeaux, Brunello di Montalcino, Chocolate, Douro, Douro regional cuisine, Meat, France, Germany, Italy, Malbec, Meat, Argentina, Merlot, Montalcino, Pinot Noir, Portugal, Regional cuisines, Beef, Rioja, Saint-Émilion, Sangiovese, Spain, Tempranillo, Touriga Nacional, Tuscany, Uncategorized, Game, Wine and food, Wine pairing

Posta à Mirandesa (beef steak with garlic)

Posted on by Foodie
Wine with the meal: Posta à Mirandesa beef steak with garlic and Douro red wine.
03
Jan

A rustic delight from the north of Portugal Today, our search for the perfect wine to accompany our meal takes us to the Trás-os-Montes region in the north of Portugal to a culinary monument: the Posta à Mirandesa. This traditional specialty is much more than just a beef steak, it is a tribute to the […]

Continue reading →
Barolo, BeefCabernet Sauvignon, Bordeaux, Brunello di Montalcino, BeefCabernet Sauvignon, California, Chocolate, Christmas, Crozes-Hermitage, Meat, France, Vegetables, Italy, Lombardy, Lombardy, Meat, Merlot, Montalcino, Napa Valley, Nebbiolo, Occasions, Piedmont, Piedmont, Regional cuisine Piedmont, Regional cuisines, Rhône, Rioja, Risotto, Saint-Émilion, Sangiovese, Season, Spain, Syrah, Tempranillo, Tuscany, USA, Vegetables, Wine and food

Braised veal shank with lemon risotto (Ossobuco alla Milanese)

Posted on by Foodie
Wine with food: Braised veal shank ossobuco alla Milanese with lemon risotto, perfectly paired with a powerful Barolo DOCG.
16
Dec

A Piedmontese classic: the powerful alliance of wine and food Ossobuco alla Milanese, the braised veal shank, is a masterpiece of northern Italian cuisine and a prime example of a rich dish that requires an equally powerful wine to accompany it. The veal shank is braised for hours in an aromatic broth of white wine, […]

Continue reading →
Aglianico, Aglianico del Vulture, Ahrthal, Basilicata, Bordeaux, Chianti, Chianti Classico, Douro, Easter, France, Germany, Italy, Lamb, Meat, Occasions, Pinot Noir, Portugal, Red grape varieties, Rioja, Saint-Émilion, Season, Spain, Spring, Tuscany, Types of food, Uncategorized, Wine countries, Wine regions

Stuffed leg of Easter lamb with young vegetables

Posted on by Foodie
Rezeptideen Wein zum Essen
05
Apr

Festive roast with a Mediterranean flavour Tender leg of lamb stuffed with garlic, rosemary and pine nuts, served with spring vegetables – a classic Easter dish that perfectly complements the structured Chianti Classico. Ideal wine accompaniment: Chianti Classico DOCG (Tuscany, Italy) The Sangiovese-dominated Chianti Classico impresses with its powerful structure and flavours of dark cherries, […]

Continue reading →
WordPress Cookie Notice by Real Cookie Banner