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At right is displayed the color bistre brown, a medium brownish tone of the color bistre, also known as soot brown. This is the tone of bistre that most closely matches the color sample in the 1930 book A Dictionary of Color by Maerz and Paul. [4] This tone of bistre is the color of the ink that was used by the Old Masters for their drawings.
The wine can be paired with savory food dishes with local Jura cuisine often including chicken recipes where the wine is cooked with the chicken itself and as a sauce component. Another common pairing is the local Comté cheese that is produced in the Franche-Comté region.
This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein .
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
[2] [3] A splash of white wine can be added too. [4] The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic ...
Aromatized wine – A fortified wine with added herbs, spices, or flavorings. Dessert wine – A category of sweet wines served with dessert. Fortified wine – Fortified wine is a wine that has had a distilled spirit added to it in order to end fermentation, help preservation, or influence flavor. The addition of additional ethanol kills yeast ...
Port wine cheese is an orange- and red-colored cheese or cheese spread that is heavily dosed with alcoholic port wine as it is made. [1] It is typically used as a cheese spread on foods such as crackers. [2] It can be rolled into a cylindrical shape or into a ball, and is sometimes covered in nuts. [3] Port wine cheese is a mass-produced ...
red wine in oily stock Media: Chabrot Faire chabrot ( Occitan pronunciation: [ˈfajɾe tʃaˈbɾut] ) or faire chabròl ( pronounced [... tʃaˈbɾɔl] ) is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in large gulps.