Wine and food pairing with recipes of Bresse Fondue
Find the best food and wine pairings with a recipe of Bresse Fondue. The ingredients in this recipe are usually oil, egg yolk, breadcrumbs, turkey escalope.
The best appellations to pair with a recipe of Bresse Fondue
- 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. RheinhessenGermany
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. Südtirol - Alto AdigeTrentin-Haut-Adige, Italy
- 21. ToroCastille-et-Léon, Spain
- 22. ToscaneItaly
- 23. TunuyánMendoza, Argentina
- 24. Uco ValleyMendoza, Argentina
- 25. VénétieItaly
- 26. WachauWeinland, Austria
- 27. Western CapeSouth Africa
The wines that pair with a recipe of Bresse Fondue
About Poultry
Poultry are birds that are fed and raised in backyards or in industrial breeding for their meat and eggs. They include gallinaceous birds (chicken, turkey, rooster, guinea fowl, quail) and palmipeds (duck, goose). Poultry are low-fat meats. We distinguish the following parts in the cutting of poultry: the "whites", which sometimes tend to dry out during roasting, the legs and wings.
Similar Recipes and Wine Pairings
- Aïoli
- Baked chicken
- Basque chicken
- Beef fashion
- Beef goulash
- Beef tenderloin wellington
- Buns
- Cannelloni of meat
- Chakchouka
- Chicken blanquette
- Chicken pie
- Chicken and mushroom risotto
- Chicken in red wine
- Chicken tagine
- Chicken with green olives
- Chicken with rice for cookeo robot
- Couscous chicken and merguez
- Daube niçoise
- Ham and cheese omelette
- Melt-in-the-mouth pork tenderloin casserole
- Moist parmesan steak
- Monkfish (anglerfish) à la sétoise
- Monkfish tail with white butter
- Pastilla with chicken (moroccan pie with brick sheets)
- Pierogi ruskie (with cheese)
- Pumpkin and bacon pie
- Quick beef bourguignon
- Scandinavian beef balls
- Simple baked roast beef
- Spanish omelette
- Thai rice, asian style
- Tournedos rossini
- Traditional flemish carbonades
- Tunisian tagine
- Turkey blanquette with mushrooms
- Turkey escalope with cream and shallots
- Veal head with vinaigrette
- Venison stew to be prepared the day before
- Bacalhau a bras (portuguese cod)
- Enchiladas franchouillards
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