Meal and wine pairing
Photo by Paul Aloe - (CC BY 2.0)
https://www.flickr.com/photos/paulaloe/148138443/
Serve at:
10-12. °C This wine is paired well with 81meals
Meal families
Sauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view the mealCold 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.
> view the mealShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view the mealSauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealSea fish
Braised salmon
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealOffal and tripe
Braised veal sweetbreads with Perigourdine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
Offal and tripe
Braised veal sweetbreads with spices
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCold starters
Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
> view the mealShellfish and Seafood
Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Cold starters
Egg in 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.
> view the mealPoultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view the mealPoultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.