Wine dishes

Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s.

red wine along with various spices and perhaps fruit or raisins

French wine-based beef stew

traditional French chicken dish made with red wine and dark meat

Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost a

sauce

French wine sauce

Italian-American dish of chicken, mushrooms, and Marsala wine

French braised beef dish

thumb|Brodetto alla vastese, from Vasto, [[Abruzzo, Italy]] Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, Kvarner, and Istria, as well as along the coast of Montenegro. Brodetto di pesce, or simply brodetto (broeto in Venetian language, brudèt in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, ''u' Bredette in Termolese, lu vrudàtte in Vastese dialect), is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, March

thumb|Pizzaiola in Venice, Italy thumb|Pizzaiola with potatoes and artichokes Pizzaiola, also known as '''''', is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.

thumb|270px|Uncooked Rouladen thumb|270px|Sliced beef roulade filled with bacon, [[onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements.]]

dessert

Brazilian dessert made with tapioca pearls

Two-layered German pudding

French chicken dish