Pork

• Andouillettes with cream (small sausage made of chitterlings): Saumur White, Saumur-champigny Red
• Filet mignon with sauce and garlic: Santenay Red, Mercurey Red, Bandol Red, Bellet Red, Cassis Red, Chiroubles Red
• Grilled andouillette: Pinot Noir, Chablis, Bourgueil Red, Sancerre, Pouilly-fumé, Anjou Red, Arbois Red, Bandol White, Beaujolais Red, Côtes-de-provence White
• Joint of pork: Pinot Gris, Bairrada Red, Chianti DOCG, Beaujolais Red
• Pork ribs: Pinot Gris, Corbières Red, Côtes-de-duras Red
• Roast with stewed apples: Gewurztraminer
• Roasted ribs: Pinot Gris, Pinot Noir, Corbières Red
• Sausage in brioche: Arbois Red, Costières-de-Nîmes Red, Navarra Red
• Shoulder with honey: Sylvaner White, Chablis, Mâcon-villages, Bourgueil Red, Cheverny White, Sancerre Red, Anjou White, Beaujolais Red, Coteaux-du-Lyonnais
• Stuffed cabbage: Bourgueil Red, Crozes-Hermitage Red