Meal and wine pairing
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https://www.flickr.com/photos/jenny-pics/14527761925/
Serve at:
08-10. °C This wine is paired well with 329meals
Meal families
Appetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Pizza, Quiche, Tart and Pie
Alsatian tart
Onion tart with diced bacon, cream and caraway seeds.
> view the mealCheeses
Ameribella
United States. Indiana.
Semi-soft raw cow's milk cheese with a washed brown orange rind.
Ripening : at least 2 months.
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Main meals
Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view the mealSea fish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view the mealShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view the mealShellfish 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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