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Meal families
Salads
Tomato bocconcini salad
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
> view pairingsShellfish and Seafood
Bay scallops with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsVeal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
> view pairingsSea fish
Sea bass fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.
Pizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).
Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view pairingsOffal and tripe
Calf’s liver with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsShellfish and Seafood
Prawns with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsConsommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Poultry
Poultry with Comté sauce
Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.
> view pairings