Meal and wine pairing
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Serve at:
09-11. °C This wine is paired well with 125meals
Meal families
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
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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
Carré frais
France. Burgundy. Normandy. Seine-Maritime.
Industrial cheese made from pasteurized cow's milk salted curds.
Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Cockles mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Cold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
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Fines de claire oyster
Fine de claire : oysters matured for 4 -8 weeks in oyster ponds.
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