Meal and wine pairing

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Petit Chablis

White

Still wine

Serve at: 08-10. °C (46-50 °F)

This wine is paired well with 228meals

Meal families

Shellfish and Seafood

Abalone

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Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

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Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).

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Cooked meats

Andouillette of Troyes

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Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

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Appetizers

Antipasti

« before the meal »

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Appetizers

Aperitif

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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.

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Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

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Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

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Shellfish and Seafood

Bay scallop ceviche

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Salads

Bay scallop salad

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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.

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Shellfish and Seafood

Bay scallop tartar

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Shellfish and Seafood

Bay scallop tartar with citrus

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Shellfish and Seafood

Boiled shrimp

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Appetizers

Breadsticks

Sticks of crisp and dry bread.

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Cheeses

Cabricharme

Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.

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Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Dry goat cheese.

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Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

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Cheeses

Cancoillotte

France. Franche-Comté. Lorraine. Luxembourg.
Runny cheese made from skimmed milk curd.

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Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.

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