Food and Wine Pairing with languages
Find the best food and wine pairings with languages as ingredients.
The best wines to pair with languages
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
Wines that pair with languages
About Beef
Beef is a castrated male bovine, but in butchery generally includes the meat of all large cattle, heifer, cow, steer, bullock, steer. Among the best origins, one will find beef from Limousin, Normandy, Charolais or Parthenay, but also Chalosse (Aquitaine) and Salers (Auvergne), which are rarer. A good quality beef will be bright red and shiny, its consistency firm and elastic, its smell sweet. The fat is rather white or slightly yellow, forming a more or less tight network, the meat can be marbled or marbled. Beef provides "noble" pieces, for quick cooking, the most expensive, and second and third category pieces, rather used for slow cooking as carbonades. Among the best are steaks, chateaubriands and tournedos, entrecote, prime rib and roasts. Lesser quality dishes include braised meat, stews, bourguignons and pot-au-feu, for which you can choose pieces such as chuck, scoter, shank and collar. Discover original food and wine pairings with beef.
Recipes and food and wine pairings with languages recipes
- Alsatian bäckeoffe
- Authentic bolognese sauce (ragù di carne)
- Boeuf en daube
- Beef fillet in a crust
- Beef mironton
- Beef miroton
- Beef tongue with pickle sauce
- Beef with balsamic sauce
- Borscht (russia)
- Braised beef with carrots
- Brazilian feijoada
- Cabri en colombo with creole sauce
- Caramelized beef with onions
- Celine's version of moussaka (5th meeting)
- Chicken couscous with meatballs
- Chickpeas spanish style
- Family potluck
- Fillet of beef with morels
- Fondue bourguignonne and accompanying sauces
- German recipe for marinated meat: sauerbraten
- Grandma melanie's cassoulet
- Homemade beef stew
- Hungarian goulash
- Kafta bil saniyeh (lebanese dish)
- Pasta bolognese
- Pork shoulder with mustard
- Prime rib with chervil butter
- Pumpkin stuffed with ground beef, rice and vegetables
- Roast beef in a foie gras and chanterelle crust
- Roast beef with onions and potatoes with paprika
- Roast beef with pepper
- Romazava (madagascar)
- Sauté of lamb with curry
- Shepherd's pie (quebec!)
- Shepherd's pie (potatoes, beef, carrots, bacon)
- Traditional flemish carbonades
- Traditional hungarian goulash
- Tunisian molokheya
- Venison stew with red wine
- Beef tagine with prunes and almonds
Food and Wine Pairing News
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