Meal and wine pairing
Photo by Quinn Dombrowski - (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/2923755340/
Serve at:
10-12. °C This wine is paired well with 116meals
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
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.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view the mealMushrooms, Vegetables, Pasta and Rice
Asparagus with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view the mealSauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealSea fish
Bourride
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.
Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Cooking mussels over a wood fire in a large frying pan before being sprinkled with a marinade.
Poultry
Chicken in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view the mealPoultry
Chicken with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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