Meal and wine pairing
Photo by Quinn Dombrowski - (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/3262117729/
Serve at:
10-12. °C This wine is paired well with 17meals
Meal families
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view the mealCheeses
Coolea Plain
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 12 months.
Warm starters
Ficelle picarde
France. Picardy.
Crepe filled with a mushroom preparation, cream, York ham and shallot, nutmeg and onion. All covered grated cheese.
Sauces
Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
> view the mealShellfish and Seafood
Scallops breton style
Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.
> view the mealMushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view the mealSauces
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.