Wine and food pairing with recipes of Confit sausages
Find the best food and wine pairings with a recipe of Confit sausages. The ingredients in this recipe are usually sausage, duck.
The best appellations to pair with a recipe of Confit sausages
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVénétie, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreToscane, Italy
- 6. Brunello di MontalcinoToscane, Italy
- 7. CaliforniaUnited States
- 8. ChampagneFrance
- 9. Champagne Grand Cru 'Aÿ'Champagne, France
- 10. Champagne Grand Cru 'Avize'Champagne, France
- 11. Colchagua ValleyCentral Valley, Chile
- 12. DouroDuriense, Portugal
- 13. JumillaMurcie, Spain
- 14. PerdrielMendoza, Argentina
- 15. PomerolBordeaux, France
- 16. PortoDuriense, Portugal
- 17. Recioto della ValpolicellaVénétie, Italy
- 18. RheinhessenGermany
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. Südtirol - Alto AdigeTrentin-Haut-Adige, Italy
- 22. ToroCastille-et-Léon, Spain
- 23. ToscaneItaly
- 24. TunuyánMendoza, Argentina
- 25. VénétieItaly
- 26. WachauWeinland, Austria
- 27. Western CapeSouth Africa
The wines that pair with a recipe of Confit sausages
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Similar Recipes and Wine Pairings
- Beef tongue in hot sauce
- Butternut and goat cheese gratin
- Cassoulet of yesteryear
- Chicken blanquette
- Chicken drumstick with bacon
- Coconut beans
- Country-style snow peas
- Croziflette
- Daube niçoise
- Duck legs confit
- English breakfast
- Gratin of fresh chard (green and ribs)
- Greek moussaka
- Ham and cheese cake
- Melt-in-the-mouth pork tenderloin casserole
- Monkfish (anglerfish) à la sétoise
- Monkfish tail with white butter
- Oven roasted rabbit that cooks itself!
- Oven-baked sausage
- Pasta "carbonara" à la française
- Peasant minestrone
- Pork colombo
- Pork roulades with cream and mushrooms
- Rabbit in white wine (casserole)
- Rabbit with cream sauce anne's way
- Roast pork with mustard and honey
- Salted lentils
- Sauerkraut (with tips so to do!!!)
- Simmered pork cheeks with cream sauce and dijon mustard
- Simple pork roast
- Sloth pork loin
- Soft and inexpensive pasta gratin
- Spaghetti squash with cream and bacon
- Stuffed artichoke
- Stuffed eggplant (with vegetables or mixed)
- Stuffed mushrooms
- Stuffed squid in the sétoise sauce
- Tomatoes stuffed with sausage meat
- Turkey stuffed with chestnuts
- Wild boar bourguignon
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