Meal and wine pairing
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Serve at:
06-09. °C This wine is paired well with 52meals
Meal families
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.
Desserts
Baklava
Speciality of the Balkans, Bulgaria, Greece, North Africa, the Middle East, Turkey…
Dessert made of many layers of filo pastry dough separated with melted butter, or oiled dough layered in which there's a mixture of dried fruit (hazelnuts, walnuts or pistachios), sometimes spices (cloves) finely ground and crushed, which is then dipped in a sweet liquid (lemon and sugar water, orange blossom, honey, rose ...).
Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view the mealAppetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Sauces
Champagne sauce
Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view the mealPoultry
Chicken supreme with fresh cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
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Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
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