Serve at:
10-12. °C Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 107meals
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.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Asparagus with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealSea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Poultry
Chicken in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Chicken with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Chinese noodles
Pasta cooked in a broth (herbs, chicken, …)
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