Meal and wine pairing

Shellfish and Seafood

Abalone

Cheeses

Acapella

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

Shellfish and Seafood

Aguachile

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

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

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.

Cold starters

Avocado stuffed with shrimp

Cheeses

Baratte

France. Burgundy. Saône-et-Loire.
Soft-ripened raw goat's milk cheese with natural rind planted with a blade of straw.

Main 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.

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Shellfish and Seafood

Bay scallop ceviche

Shellfish and Seafood

Bay scallop skewers with lemon sauce

Lemon sauce: lemon, olive oil.

Shellfish and Seafood

Bay scallop tartar with citrus

Shellfish and Seafood

Bay scallop with lemon sauce

Lemon sauce: lemon, olive oil.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Shellfish and Seafood

Boiled shrimp

Warm starters

Bouchée à la reine

France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Cheeses

Cabricharme

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

Appetizers

Cheese croquettes

Cheeses

Clothbound Cheddar

Cheddar coated in butter or lard and wrapped in additional layer of cloth.
Ripening : 7 months minimum.

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.