Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 214meals
Meal families
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view the mealShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Cabricharme
Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
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Cancoillotte
Principally in Franche-Comté. Lorraine. Luxembourg. Runny cheese made from skimmed milk curd.
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Capicola
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Appetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.