Meal and wine pairing
Photo by Sam Howzit - (CC BY 2.0)
https://www.flickr.com/photos/aloha75/13208365495/
Serve at:
08-10. °C This wine is paired well with 113meals
Meal families
Shellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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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.
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Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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Black truffle and Parmesan risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Black truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
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Brie with black truffles
France. Brie.
Soft-ripened cow's milk cheese with white mould rind, cut in half with slices of black truffle.
Desserts
Caramel merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Poultry
Chicken supreme with black truffle
Supreme : boneless chicken breast with the flesh from the wings.
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Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Poultry
Chicken supreme with morels
Supreme : boneless chicken breast with the flesh from the wings.
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Chocolate and raspberry parfait
Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).
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Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
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