Meal and wine pairing
Photo by Deidre Woollard - (CC BY 2.0)
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Serve at:
10-12. °C This wine is paired well with 53meals
Meal families
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Poultry
Bresse chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view the mealCheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Cold starters
Crab 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 mealCold starters
Crab aspic with herbs
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 mealCold starters
Fish 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 mealSea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealSea fish
Grilled sole with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view the mealCheeses
Holey cow
United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.