Serve at:
12-14. °C Shellfish and Seafood
Bay scallop with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Photo by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
This wine is paired well with 41meals
Meal families
Cheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
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Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
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Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Buttermilk blue
United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 2 months.
Sea fish
Halibut fillets with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Shellfish and Seafood
Lobster americaine
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Marinated anchovies with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Monkfish with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Pork
Parsley ham
Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).
> view the mealConsommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.