Meal and wine pairing
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Serve at:
10-12. °C This wine is paired well with 177meals
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
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Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
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Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
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Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue 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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Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
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Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
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Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
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Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Shellfish and Seafood
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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Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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