Wine and food pairing with recipes of Terrine of greens
Find the best food and wine pairings with a recipe of Terrine of greens. The ingredients in this recipe are usually smoked bacon, béchamel, Macedonia.
The best appellations to pair with a recipe of Terrine of greens
- 1. Aconcagua ValleyAconcagua, Chile
- 2. BaroloPiémont, Italy
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SuperioreToscane, Italy
- 5. CaliforniaUnited States
- 6. ChampagneFrance
- 7. Champagne Grand CruChampagne, France
- 8. Champagne Grand Cru 'Aÿ'Champagne, France
- 9. Champagne Grand Cru 'Ambonnay'Champagne, France
- 10. Champagne Grand Cru 'Chouilly'Champagne, France
- 11. Champagne Grand Cru 'Le Mesnil-sur-Oger'Champagne, France
- 12. Châteauneuf-du-PapeRhone Valley, France
- 13. Colchagua ValleyCentral Valley, Chile
- 14. DouroDuriense, Portugal
- 15. GualtallaryMendoza, Argentina
- 16. JumillaMurcie, Spain
- 17. LanghePiémont, Italy
- 18. MendozaArgentina
- 19. MeursaultBurgundy, France
- 20. NiederösterreichWeinland, Austria
- 21. PfalzGermany
- 22. Puente AltoCentral Valley, Chile
- 23. Puligny-MontrachetBurgundy, France
- 24. ToscaneItaly
- 25. TupungatoMendoza, Argentina
- 26. VeronaVénétie, Italy
- 27. Vin Santo di MontepulcianoToscane, Italy
- 28. Vino da TavolaItaly
- 29. VénétieItaly
- 30. Western CapeSouth Africa
The wines that pair with a recipe of Terrine of greens
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.
Similar Recipes and Wine Pairings
- Baeckeoffe
- Baked pork chops
- Basque piperade
- Braised (green) cabbage
- Cassoulet
- Cassoulet of yesteryear
- Chicken blanquette
- Chicken pie
- Chicken wok with chinese noodles
- Country cabbage
- Eggplant lasagna
- English breakfast
- Flammekueche (with laughing cow)
- Fricadella
- Guinea fowl with cabbage
- Home-made white pudding
- Leek and salmon lasagna
- Leek, goat cheese and bacon quiche
- Mami's macaroni and gruyere gratin
- New york hot dog
- Oven-baked sausage
- Pan-fried black pudding with apples
- Pasta "carbonara" à la française
- Pasta carbonara
- Pasta salmon - fresh cream
- Pork roulades with cream and mushrooms
- Potato and bacon omelette
- Pulled pork (us pulled pork )
- Quiche without eggs
- Rabbit in white wine (casserole)
- Salty crumble with courgettes, goat cheese and bacon
- Sauerkraut (with tips so to do!!!)
- Sauté of pork with cider
- Stuffed artichoke
- The tartiflette wrap
- Truffade (auvergne - cantal - 15)
- Veal cutlets with savoy tomme
- Wild boar stew
- Zucchini lasagna
- Jambalaya (louisiana)
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