Meal and wine pairing
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Serve at:
12-14. °C This wine is paired well with 184meals
Meal families
Cheeses
Acapella
United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Cheeses
Ameribella
United States. Indiana.
Semi-soft raw cow's milk cheese with a washed brown orange rind.
Ripening : at least 2 months.
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.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view the mealShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view the mealWarm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
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 mealOffal and tripe
Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealSea fish
Brill with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Brown butter sauce
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
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