Serve at:
15-16. °C Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 68meals
Meal families
Shellfish and Seafood
Bay scallop with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
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Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
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Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Buttermilk blue
United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 2 months.
Poultry
Chicken in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Chicken with Vallée d’Auge sauce
Calvados sauce (Sauce Vallée d'Auge) : cooking juice deglazed with fresh cream and a dash of Calvados.
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