Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
Serve at:
08-10. °C This wine is paired well with 17meals
Meal families
Shellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view the mealMushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...
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Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
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Head cheese
Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.
Others
Oven-baked croque-monsieur with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view the mealCooked meats
Pâté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Shellfish and Seafood
Scallops skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view the mealMushrooms, Vegetables, Pasta and Rice
Shrimp risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Usually served with steamed potatoes.
Gribiche sauce : sauce tartare (mayonnaise with capers, chives, pickles, and chopped parsley) with chopped hard-boiled egg.
Main meals
Tablier de sapeur with tartar sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Usually served with steamed potatoes.