meat

← All Food

• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• CLARET (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX, MADE MAINLY FROM CABERNET SAUVIGNON, MERLOT, AND CABERNET FRANC; SMALL AMOUNTS OF MALBEC AND PETIT VERDOT ARE ALSO USED)
• LAMBRUSCO (ITALIAN LIGHT-BODIED RED WINE FROM THE EMILIA-ROMAGNA REGION; STRAWBERRY, RASPBERRY, AND CHERRY FLAVORS WITH LIGHT SPARKLE AND CLEAN FINISH)
• MULLER-THURGAU (GERMAN LIGHT-BODIED WHITE WINE; DESCRIBED AS A CROSS BETWEEN RIESLING AND SYLVANER)
• PORTER (BRITISH DARK, SWEET ALE; SEE ALSO RECOMMENDATIONS FOR STOUT)
• PRIORAT (SPANISH FULL-BODIED RED WINE FROM CATALONIA)
• RIESLING (GERMAN AND ALSATIAN LIGHT-BODIED WHITE WINE WITH VARYING DEGREES OF SWEETNESS; SLIGHTLY SWEET WITH FRUIT)
• SAKE, HONJOZO (LIGHTER, RICHER STYLE)
• SAKE, JUNMAI (RICH, MEDIUM-BODIED)
• SUPER TUSCAN (ITALIAN MEDIUM TO FULL-BODIED BLENDED RED WINE)
• TEA, CHAMOMILE (HERBAL TEA OF DRIED CHAMOMILE FLOWERS)
• TEA, EARL GREY (TEA, BLACK FLAVORED WITH OIL OF BERGAMOT)
• TEA, ENGLISH BREAKFAST (BLEND OF TEA, BLACK VARIETIES, USUALLY ASSAM AND CEYLON)
• TEA, PLUM OOLONG (CHINESE, MEDIUM-BODIED; SOUR PLUM ADDED BEFORE DRYING)
• TEA, PU-ERH (CHINESE; OFTEN BLENDED WITH CHRYSANTHEMUM, FROM THE YUNNAN PROVINCE)