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 17meals
Meal families
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
Bilbao eels
Basque Country.
Dish with elver eels, garlic, olive oil and chili pepper.
Shellfish and Seafood
Clam and green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view the mealShellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Consommé and Soup
Garbure
France. Gascony.
Cabbage Soup with vegetables (beans, potatoes, turnips, large peas, onion, garlic, carrot, turnip …) and piece of confit meat (duck, pork, goose giblets, pork shank, ham, sausage ...).
Freshwater fish
Pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealCheeses
Rocamadour
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Shellfish and Seafood
Tellines mariniere with herbs
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.