Pairings
Chateauneuf-du-Pape
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BEEF, BOURGUIGNON
CHEESE, ROQUEFORT (FRENCH SHEEP'S MILK BLUE CHEESE)
DUCK
DUCK, ROASTED
OXTAILS
STEAK WITH BLACK PEPPER (STEAK AU POIVRE)
STEWS AND STEWED DISHES (SEE ALSO KEY INGREDIENTS)
VENISON