I have to admit that in many wine regions, not only are the wines tempting, but there are also many specialties that are mouth-watering. For foodies, drinking classic wines all over the world is not satisfied, but also eating all over the world is really happy!
1. Bordeaux, France
(1) Canale
Canele is a famous and famous dessert in Bordeaux, with a crispy brown crust and a soft yellow inside, sweet and delicious. Also, it's made from the "scraps" egg yolk (traditional winemaking uses egg whites as a clarifying agent) when making wine
(2) Oysters
Bordeaux is a seaside city and a prestigious oyster farm with many delicious and succulent oysters. The freshest oysters are freshest, the meat is thick and tender, the juice is delicious, and it is accompanied by local dry white wine, which is a delicacy only in heaven and on earth!
(3) Bordeaux sauce steak
What makes Bordelaise Sauce special is that the sauce inside it is made with Bordeaux red wine, and the better the wine used, the more delicious the sauce.
2. Burgundy, France
(1) Baked snails
The baked snail (Les escargots de Bourgogne) is a time-honored traditional dish in Bourgogne, and although snails are found elsewhere in France, they cannot surpass the quality and fame of the Burgundy snail.
(2) Beef stew with red wine
Le bœuf bourguignon (red wine stew) is made up of 2 of Burgundy's most famous features: beef and red wine. There is no doubt that it has become an iconic specialty of Burgundy.
(3) Dijon mustard
Moutarde de Dijon is known all over the world as a good companion to European food. This creamy, spicy condiment can be served with meat, soup, salads, and staples, and everyone loves it, whether in the French countryside or in a big city.
Third, Alsace, France
(1) Gollum Hove
Made with walnut kernels, bacon meat pieces, eggs, and butter, Kugelhopf is so fragrant and soft that it can be eaten as a cake. It tastes slightly sweet and looks a bit like a canary, but is hollow and can be paired with local semi-sweet or sweet white wines.
(2) Flame pancakes
Flammekueche looks a bit like pizza. The dish takes its name from the Alsace dialect, which has the French name la Tarte Flambee.
(3) Munster cheese
Alsace is the capital of Munster cheese. The creamy texture of this cheese cream is strong, but the smell is strong. Locals usually bake it with onions and potatoes, and then eat it with bacon and ham.
(4) Sauerkraut assorted sausage bacon
Choucroute (Sauerkraut assorted sausage) is a traditional Alsatian winter dish with German specialties. The tender cabbage is chopped and marinated into sauerkraut, then sautéed in local white wine, with pork, sausages and potatoes, just like a large plate of dishes in northeast China.
4. Southern France
(1) Mussels
The Languedoc region of southern France is rich in mussels, and locals like to pair fresh, fat mussels with grilled sausages, paired with dry red wines from Places like Corbieres, Faugeres, Minervois and Saint Chinian. Generally speaking, seafood is best paired with white wines, but these Languedoc dry reds are soft, earthy and slightly spiced and work well with mussels.
(2) Foie gras
Foie Gras in Paris, France, is a popular destination for countless social elites, but southwest France is one of the top 2 French foie gras capitals (the other being Alsace).
(3) Provencal fish soup
Provence is rich in seafood and spices, and Provence Bouillabaisse, one of the region's specialties, was first a light fisherman's meal in the port of Marseille and is now a legally protected specialty. The soup contains a variety of spices, as well as at least 4 species of fish, shellfish and seafood, and is a perfect match for the local rosé wine.
5. Piedmont, Italy
(1) White truffle
The White Truffle in the Alba region of Piemonte, Italy, is known as one of the world's top truffles. Paired with local Barolo or Barbaresco wines, this nutritious, uniquely flavored and more expensive mushroom than diamonds is the premier culinary and wine experience in the Minds of Italians.
(2) Bana can be reached
Bagna Cauda is similar to the Chinese hot pot principle, and locals generally enjoy this classic during the grape picking season. Heat the sauce made of olive oil, butter, anchovies and garlic to a boil, then serve in the hot sauce with fresh local vegetables.
(3) Pasta
The two most distinctive and well-known pasta in Piedmont are dried pasta (Tagliatelle, handmade thin wide egg noodles) and dumplings (Agnolotti, half-moon dumplings, filled with vegetables and herbs). There are many wines that can be paired with this pasta, if the sauce is heavy, you can wear a heavy wine, and vice versa, you can pair it with a light and delicate wine.
Tuscany, Italy
(1) Bread
▲ Toasted bread slice Fettunta
▲ Bread soup Ribollita
▲ Bread salad Panzanella
Bread in Tuscany, Italy is famous, Cucina bread, Pane Toscano, Schiacciata, etc. are all Tuscan specialties, and many specialties also have these breads in their signature dishes.
(2) Bell pepper meat rolls
The Tuscan first dish has a dish called Peperoni Arrotolati, which is minced meat mixed with Mortadella and ham, seasoned and rolled up with bell pepper strips and roasted in the oven.
(3) Pamphlet
Panforte, a famous dessert in the Siena region of Tuscany, is a flat, hard cake with nuts, dried fruits, honey and spices in the middle.
7. Rioja, Spain
(1) Lamb
Rioja lamb is a specialty, and the lamb roasted over an open wood fire is amazing and perfect for pairing with elegant and soft Rioja wines.
(2) White asparagus
The white asparagus of Rioja is also quite famous. The people of Rioja like to be original and fresh when cooking food, and rarely put seasonings. The white asparagus dishes made by the locals are fresh and refreshing and can be paired with rioja dry white.
VIII. The banks of the Duéro River in Spain
(1) Roast the lamb
The legendary dish of ribera del Duero is the roast lamb (Lechazo, which grows up to 7 kilograms and eats only the milk of mother lambs), a traditional local delicacy that every family must eat during the summer and Christmas seasons.
(2) Yogurt curd
Cuajada yogurt is made from the milk of churra sheep, a local specialty, and is usually served in clay pots and served with local honey.
IX. Andalusia, Spain
(1) Seafood
Andalusia is best known for its sherry, and the sherry region is near the sea and is also rich in a wide variety of seafood. Local bars, cafes and restaurants offer a wide range of seafood dishes, as well as refreshing Fino paired with it.
(2) Ham
Spain's Jamon Iberico is world-famous and is the most expensive ham in the world, selling for tens of thousands of dollars a pound. Iberian ham has 3 of the most important appellations, of which Jabugo in Andalusia is recognized as the best appellation, its flesh is oily, shiny and crystal clear, melting in the mouth, with acorns, flowers, dirt and cheese. The best hams should be eaten alone, but they can also be served with the slightly heavier Oloroso or Amontillado.
10. Catalonia, Spain
(1) Tomato bread
The breakfast for the Spaniards was simple but delicious. Pan con Tomate (Pan con Tomate), known locally as Pa amb tomaquet, is a traditional breakfast of the locals, baked bread coated with tomato puree, dripped with olive oil and sprinkled with salt.
(2) Catalan caramel custard
Crema catalana is a Catalan version of caramel pudding, which is drizzled with caramel on top of the fragrant and tender custard.
11. Spain lower bay
(1) Turtle foot
Percebes is an extremely rare seafood in the world that looks like a turtle's foot. It cannot be farmed artificially, and collecting this seafood is also risking life, so its price is more expensive.
(2) Octopus
The Octopus (Pulpo) is another local specialty, with a sweet and tender taste. This grilled octopus is found in churches, bars, and visits, and is usually eaten with olive oil and crumbs. But these seafood are best served with the local Albarino, wine and food, is perfect!
XII. Rhine Region of Germany - Falz
(1) Braised pork belly
Pork belly is only used as a coating in Pfalz Saumagen, but instead a mixture of pork, sausages, potatoes and spices is placed inside. This delicacy is best paired with locally produced Riesling white wines.
(2) Sour stew
Sauerbraten is not a home-cooked dish, but rather a typical Sunday dish used to greet guests. Its main ingredient is beef, which is usually marinated in wine, vinegar and spices for a few days before cooking.
XIII. Baden, Germany
(1) Black Forest cake
The Schwarzwaelder Kirschtorte is one of Germany's most famous desserts, it combines the sourness of cherries, the sweetness of cream, the bitterness of chocolate, the mellow aroma of cherry wine, it is perfect, and its best match, of course, is Riesling sweet white.
(2) German-style dumplings
Maultaschen is said to have been invented by monks, with a square dough wrapped in a filling usually made of minced meat, fried beef sausage, spinach, and coriander, but the recipe for the filling is by no means uniform.
14. California, USA
(1) Extra large nibble
Turducken is one of the most creative native American foods: turkey stuffed with duck, duck stuffed with chicken, sausage and bacon stuffed into the belly of the chicken, fried in 2-3 hours. Greasy extra large nibbles that can be paired with local Cabernet Sauvignon wines to degreas!
The United States is rich in a variety of oysters, such as Kumamoto oysters, blue oysters, etc., and Oregon, which is adjacent to California, is also a rich oyster farm. These oysters can be paired with California dry whites, such as Chardonnay and Sauvignon Blanc.
15. South Australia, Australia
(1) Lobster
Australian lobster is generally a representative of the top ingredients, characterized by its large size, tender meat, delicious taste and rich nutrition.
(2) Emperor crab
As its name suggests, this crab is as domineering and revealing as its name suggests, weighing a maximum of 36 kilograms, and has the reputation of being the king of crabs, and with the local dry white, it is the best choice!
(3) Oysters
Australia's good water quality makes its aquatic product quality higher than the world's general level. Australia is rich in Sydney Rock Oysters, Angasi Oysters, Pacific Oysters, etc., and its flesh is clean and fat.
XVI. Chile
(1) Wrap the burrito
Chilean empanadas are all over Latin America. This kind of pastry is somewhat similar to dumplings, and the filling-wrapped dough cakes are made into a half-moon shape, but the difference is that the preparation method is mainly baked, and the crust is crispy and delicious. The filling is mainly based on seafood, cheese and mixed flavors.
(2) Sweet corn pie
The main ingredients of pastel de Choclo are sweet corn, beef, chicken, onions, black olives and boiled eggs, which are baked on the surface with corn flour covered until cooked.
(3) Moray eel soup
Moray eel soup (Caldillo de Congrio) is a very everyday dish, but nobel laureate poet Pablo Neruda used his poem "Oda al Caldillo de Congrio" to turn moray eel soup along chile's coastline into an immortal classic.
【Speak Freely】
With so many specialties from the appellation, which appellation would you most like to try? Feel free to leave a comment below to write about your culinary dreams.
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