Meal and wine pairing
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https://www.flickr.com/photos/cloppy/5058624630/
Serve at:
08-10. °C This wine is paired well with 49meals
Meal families
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealAppetizers
Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
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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.
Appetizers
Bread with tomato
Toast rubbed with garlic and fresh tomatoes with thin slices of ham.
> view the mealVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
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Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view the mealSauces
Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
> view the mealSea fish
Grilled red mullet with an anchovy butter
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealSea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view the mealFreshwater fish
Gudgeon russian style
Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.
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