Wine and food pairing with recipes of Endives with ham (improved)
Find the best food and wine pairings with a recipe of Endives with ham (improved). The ingredients in this recipe are usually grated Gruyere, ham, button mushroom, endive, béchamel.
The best appellations to pair with a recipe of Endives with ham (improved)
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Premier CruChampagne, France
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Côte de NuitsFrance
- 12. EvoraAlentejano, Portugal
- 13. FranciacortaLombardia, Italy
- 14. HéraultPays d'Oc, France
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. Niagara PeninsulaOntario, Canada
- 18. Okanagan ValleyBritish Columbia, Canada
- 19. Pessac-LéognanBordeaux, France
- 20. Pouilly-FuisséMâconnais, France
- 21. RheinhessenGermany
- 22. StellenboschWestern Cape, South Africa
- 23. TrentoTrentino-Alto-Adige, Italy
- 24. TunuyánMendoza, Argentina
- 25. Uco ValleyMendoza, Argentina
- 26. Unknow regionAfghanistan
- 27. Vin de PaysPays d'Oc, France
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
The wines that pair with a recipe of Endives with ham (improved)
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.
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