Wine and food pairing with recipes of Franco-Comtois Beef
Find the best food and wine pairings with a recipe of Franco-Comtois Beef. The ingredients in this recipe are usually butter, nutmeg, salt, pepper, flour, broth, dry white wine, county, beef.
The best appellations to pair with a recipe of Franco-Comtois Beef
- 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. Jerez-Xérès-SherryAndalousie, Spain
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVénétie, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. ToscaneItaly
- 22. TunuyánMendoza, Argentina
- 23. Uco ValleyMendoza, Argentina
- 24. VénétieItaly
- 25. Western CapeSouth Africa
The wines that pair with a recipe of Franco-Comtois Beef
About Mature and hard cheese
Fromage fort is a generic term for a mixture of cheese, alcohol and flavouring. It is above all a home-made product for which there is no single recipe. It looks and smells quite repulsive to the uninitiated. The composition of the strong cheese is more or less variable according to the products present in the regions concerned, but invariably includes alcohol, which eradicates the microbiota and the development of mites. It also enhances the flavour of the mixture.
Similar Recipes and Wine Pairings
- 3 men pizza with ravioli
- Baked lasagna
- Baked marrow bones
- Baked bread (tomato, mushroom, ham, cheese)
- Beef and spice stuffed peppers
- Beef bourguignon in the oven of nanou
- Beef fillet in a crust
- Beef tongue with vegetables
- Beef with cider
- Borscht (russia)
- Brazilian feijoada
- Cabri en colombo with creole sauce
- Chicken, beef and lamb couscous (morocco)
- Chinese noodles with beef
- Couscous without couscous maker
- Delicious bourguignon
- Fleischnacka leaf
- Fillet of beef with morels
- Fondue bourguignonne and accompanying sauces
- Gluten-free ham and olive cake
- Jack be little in a hat ...
- Kafta bil saniyeh (lebanese dish)
- Lamb tagine with prunes and dried fruits
- Oxtail and carrot stew
- Pastasciutta (corsica)
- Piglet shoulder with melting baked apples
- Pork chops with potatoes
- Pot-au-feu
- Quick beef and cheese yakitori
- Scottish haggis
- Seven o'clock leg of lamb
- Shepherd's pie (potatoes, beef, carrots, bacon)
- Spaghetti bolognese
- Spaghetti squash bolognese style
- Spanish stew (cocido)
- Stuffed peppers
- Tibs (ethiopia)
- Tournedos rossini with port sauce
- Veal cutlets with savoy tomme
- Vegetable noddles
Food and Wine Pairing News
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