Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
Serve at:
08-10. °C This wine is paired well with 240meals
Meal families
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).
Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealShellfish and Seafood
Arcachon european flat oyster Bordeaux style
Gravette : Bassin d'Arcachon oyster.
Bordeaux style : with sausages.
Cold 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 mealCold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
> view the mealShellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view the mealSea fish
Baked sea bream in salt pastry crust with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view the mealMain meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
Shellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> 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.