Food and Wine Pairing with chervil
Find the best food and wine pairings with chervil as ingredients.
The best wines to pair with chervil
- 1. Amarone della ValpolicellaVénétie, Italy
- 2. BaroloPiémont, Italy
- 3. Barossa ValleyAustralie du Sud, Australia
- 4. Bolgheri SuperioreToscane, Italy
- 5. Brunello di MontalcinoToscane, Italy
- 6. CaliforniaUnited States
- 7. Colchagua ValleyCentral Valley, Chile
- 8. DouroDuriense, Portugal
- 9. JumillaMurcie, Spain
- 10. McLaren ValeAustralie du Sud, Australia
- 11. North CoastCalifornia, United States
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. Ribera del DueroCastille-et-Léon, Spain
- 15. StellenboschWestern Cape, South Africa
- 16. ToroCastille-et-Léon, Spain
- 17. VénétieItaly
- 18. Western CapeSouth Africa
Wines that pair with chervil
About Game (deer, venison)
Game is all wild animals that are hunted and whose meat is intended to be eaten. The season generally begins in September and continues until December. A distinction is made between game animals and game birds, the hunting of which may be decided by prefectural decree because of their frequent harmful nature (destruction of crops). Game can be obtained from certain butchers or firms specialising in venison (game meat), frozen in specialised shops or directly from hunters.
Recipes and food and wine pairings with chervil recipes
- Aiguillette of duck with honey
- Autumn pumpkin pie
- Auvergne potée
- Duck baeckeoffe with christmas spices and dried fruits
- Duck sleeves in cider
- Duck aiguillettes
- Duck breast and roasted peaches
- Duck breast with honey
- Duck breast with honey sauce
- Duck breast with honey, potato and onion with garlic
- Duck breast with spices, roasted figs with honey and port
- Duck fillets with honey
- Duck legs with green olives
- Duck stew with cahors wine
- Duckling with bigarrade
- Forest rabbit
- Garbure with duck confit
- Gigolette of rabbit
- Magret with pepper
- Oriental duck leg
- Oven roasted rabbit that cooks itself!
- Parmentier of duck confit and foie gras
- Pot au feu with foie gras
- Potjevleesch (meat in a pot)
- Rabbit legs with fresh cream
- Rabbit on the barbecue
- Rabbit with agen prunes
- Rabbit with cider and mushrooms
- Rabbit with homemade mustard
- Rabbit with leeks
- Rabbit with mustard without oven
- Rabbit with peppers
- Rabbit with prunes in my grandmother's style
- Ramen (noodle) soup
- Roast duck breast or duck fillet with dried apricots
- Roast pheasant
- Veal head with vinaigrette
- Venison leg in casserole
- Watercress salad with vitamins
- Wild duck with peas
Food and Wine Pairing News
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