Wine and food pairing with recipes of Stuffing for ravioli (merguez-beef)
Find the best food and wine pairings with a recipe of Stuffing for ravioli (merguez-beef). The ingredients in this recipe are usually onion, merguez, steak.
The best appellations to pair with a recipe of Stuffing for ravioli (merguez-beef)
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreTuscany, Italy
- 8. Brunello di MontalcinoTuscany, Italy
- 9. CaliforniaUnited States
- 10. Colchagua ValleyCentral Valley, Chile
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. TunuyánMendoza, Argentina
- 22. TuscanyItaly
- 23. Uco ValleyMendoza, Argentina
- 24. VenetoItaly
- 25. Western CapeSouth Africa
The wines that pair with a recipe of Stuffing for ravioli (merguez-beef)
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
- Adapted vietnamese fondue
- Beef and spice stuffed peppers
- Beef goulash
- Beef lark
- Beef miroton
- Beef stew
- Chickpeas spanish style
- Chinese noodles with beef
- Couscous chicken and merguez
- Couscous without couscous maker
- Empanadas de carne (argentina)
- Flemish beer stew
- German recipe for marinated meat: sauerbraten
- Giouvetsi (greek dish)
- Harira de mamie (moroccan soup)
- Lamb tagine with prunes and almonds
- Leg of lamb in a casserole
- Leg of lamb with crust
- Marinated leg of lamb with herbs
- Mediterranean lamb necklace
- Monkfish (anglerfish) à la sétoise
- Mouse of lamb with honey and thyme
- Navarin of lamb
- Oxtail with seed sauce
- Pot-au-feu
- Provencal stew
- Quick beef and cheese yakitori
- Roast beef in a crust
- Roasted fillet of beef with parsley
- Shoulder of lamb on a bed of potatoes
- Small stuffed fish from nice
- Spaghetti bolognese
- Sweet and sour turkish dumpling soup (eksili köfte)
- Tanjia
- Thai beef curry
- Thiebou yappe from senegal (rice with lamb)
- Traditional flemish carbonades
- Traditional hungarian goulash
- Veal shank with mushrooms
- Venison stew with red wine
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