Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 189meals
Meal families
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.
Shellfish and Seafood
Arcachon european flat oyster Bordeaux style
Gravette : Bassin d'Arcachon oyster.
Bordeaux style : with sausages.
Mushrooms, Vegetables, Pasta and Rice
Artichokes with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view the mealCold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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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.
> view the mealBeef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
> view the mealOffal and tripe
Bordeaux style tricandilles
France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view the mealSalads
Caesar salad
Romaine lettuce and croutons with egg, garlic, parmesan, lemon juice, olive oil and Worcestershire sauce.
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Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.