Wine and food pairing with recipes of Gypsy sauce
Find the best food and wine pairings with a recipe of Gypsy sauce. The ingredients in this recipe are usually salt, pepper, onion, olive oil, tomato paste, merguez, coriander, paprika, longanisse.
The best appellations to pair with a recipe of Gypsy sauce
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. BaroloPiedmont, Italy
- 7. Barossa ValleyAustralie du Sud, Australia
- 8. Bolgheri SuperioreTuscany, Italy
- 9. Brunello di MontalcinoTuscany, Italy
- 10. CaliforniaUnited States
- 11. Châteauneuf-du-PapeRhone Valley, France
- 12. Colchagua ValleyCentral Valley, Chile
- 13. DouroDuriense, Portugal
- 14. JumillaMurcie, Spain
- 15. McLaren ValeAustralie du Sud, Australia
- 16. North CoastCalifornia, United States
- 17. PerdrielMendoza, Argentina
- 18. PomerolBordeaux, France
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. ToroCastille-et-Léon, Spain
- 22. TunuyánMendoza, Argentina
- 23. TuscanyItaly
- 24. Uco ValleyMendoza, Argentina
- 25. VenetoItaly
- 26. Western CapeSouth Africa
The wines that pair with a recipe of Gypsy sauce
About Lamb
Of the ovidae family, lamb is a young sheep, the offspring of the ewe and the ram, male or female and less than 300 days old. Good lamb meat is shiny, well coloured, elastic and soft to the touch. Its fat should be light in colour and not too dense. It is advisable to eat pink lamb. For oven cooking, pieces such as the leg, loin or saddle are generally used, and for longer cooking, the shoulder, breast and neck should be chosen. Lamb is generally seasoned with garlic, mustard and aromatic herbs. It can be associated with sweet products such as honey or prunes and in tagine. It can also be marinated if the meat is tougher. Discover original food and wine pairings with lamb.
Similar Recipes and Wine Pairings
- Baekenofe (alsatian meat stew)
- Blanquette of lamb
- Chaouia lamb
- Chinese noodles beef-merguez
- Eggplant, lamb and goat lasagna
- Grilled lamb shoulder with spices and honey
- Harira algerian soup
- Kallyste's express bolognese
- Lamb mouse with tomato
- Lamb and coconut curry, african style
- Lamb breast with onions and tomato sauce
- Lamb chops marinated with herbs
- Lamb curry with tomato
- Lamb shoulder confit with harissa
- Lamb tagine with apricots
- Lamb tagine with preserved lemons and onion compote with...
- Lamb with pears and pistachios
- Languedoc-roussillon lamb en papillote and its tajine with...
- Leg of lamb bravado in the oven
- Leg of lamb in braillouse
- Leg of lamb with herbs and white wine
- Leg of lamb with spices
- Mamyjaja lamb mouse tagine
- Marinated lamb chops
- Mathieu's lamb tagine
- Merguez - courgettes gratin (leftover barbecue)
- Merguez lentil soup
- Merguez/pepper lasagne
- Moussaka with spices
- Pumpkin parmentier hash
- Quick marinated lamb chops
- Rack of lamb with herbs
- Rice with merguez and chickpeas
- Sausage and vegetable risotto with cookéo
- Shoulder of lamb in a crust
- Tajine of beef balls and merguez
- Thiebou yappe from senegal (rice with lamb)
- Thomas's shoulder of lamb
- Traditional tagine (morocco)
- Semolina-merguez salad
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