Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 125meals
Meal families
Cold starters
Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Sea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
> view the mealPork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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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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Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Sea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Sea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Shellfish and Seafood
Crab claws with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view the mealCold starters
Crab rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Shellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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