Meal and wine pairing
Photo by Gideon - (CC BY 2.0)
https://www.flickr.com/photos/malias/72456281/
Serve at:
14-16. °C This wine is paired well with 296meals
Meal families
Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealMushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view the mealCheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view the mealCheeses
Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view the mealSauces
Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view the mealSea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view the mealShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view the mealSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view the mealBeef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Beef
Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealCheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.