Meal and wine pairing

Photo by AJ LEON - (CC BY 2.0)
https://www.flickr.com/photos/ajleon/18905364646/

Saint-Péray

White

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 109meals

Meal families

Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

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Appetizers

Antipasti

« before the meal »

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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.

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Freshwater fish

Artic char with cream sauce

Cream sauce : Bechamel sauce with cream.

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Main meals

Asparagus and langoustine raviole

Ravioles : filled pasta smaller and less thick than raviolis.

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Warm starters

Banon

France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.

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Shellfish and Seafood

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

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Sea fish

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.

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Sea fish