Food and Wine Pairing with shoulders
Find the best food and wine pairings with shoulders as ingredients.
The best wines to pair with shoulders
- 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 shoulders
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 shoulders recipes
- Beef bobotie
- Beef tagliata with truffle oil
- Beef coarse salt
- Beef pot au feu (grandma's style)
- Beef stew provencal style
- Beef tongue in hot pickle sauce
- Beef tongue with mushrooms
- Beef tongue with vegetables
- Beef with balsamic sauce
- Beef with onions chinese style
- Beef/bechamel lasagna
- Borscht (russia)
- Chili con carne
- Empanadas de carne (argentina)
- Fast and
- Harira de mamie (moroccan soup)
- Lamb tagine with courgettes and fennel
- Pasta bolognese
- Pork tongue with bacon and onions
- Pork with soy sauce
- Quick beef bourguignon
- Roast beef in a crust (onions & mustard)
- Roast beef in a salt crust
- Roast pork with pineapple
- Salmon with cream sauce
- Sautéed pork with pineapple
- Shoulder of suckling lamb confit with herbs
- Slow-cooked fillet of beef
- Small stuffed fish from nice
- Southern beef meatballs
- Sumatran rendang beef
- Tanjia
- Tournedos rossini style
- Traditional flemish carbonades
- Veal shank with mushrooms
- Venison stew with pepper sauce
- West indian pork colombo
- Beef tagine with prunes and almonds
- Sliced beef with peppers
- Spaghetti with beef balls
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