Wine and food pairing with recipes of Fricandeaux German style
Find the best food and wine pairings with a recipe of Fricandeaux German style. The ingredients in this recipe are usually salt, pepper, onion, mustard, beef, lard.
The best appellations to pair with a recipe of Fricandeaux German style
- 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 Fricandeaux German style
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.
Similar Recipes and Wine Pairings
- tartiflette
- Autumn leaves
- Boeuf en daube
- Basque chicken with chorizo
- Beef bourguignon with cookéo
- Beef carrots
- Beef tongue in hot sauce
- Boeuf lôc lac (cambodia)
- Caramelized pork ribs
- Cicadas at the chib
- Coconut beans
- Currywurst
- Empanadas de carne (argentina)
- Express veal stew in a pressure cooker
- Fondue vigneronne au vin rouge
- Grandma's chicken casserole
- Ham and cheese omelette
- Homemade pork curry
- Ideas for savoury pancake toppings
- Light stuffed tomatoes
- Old-fashioned pork roll
- Pan-fried black pudding with apples
- Pan-fried carrots
- Pizza cone
- Reblochon tartiflette
- Roast beef casserole
- Roast pork in the oven
- Roast beef in a crust
- Sauerkraut of the sea in casserole
- Simple baked roast beef
- Simple pork roast
- Spaghetti squash with cream and bacon
- Steak tartare
- Steamed pork chops
- Stuffed squid in the sétoise sauce
- The real vegetables stuffed in the provençal way
- The secrets of croque-monsieur
- Tournedos rossini
- Venison stew to be prepared the day before
- Very simple spaghetti carbonara
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