Meal and wine pairing
Photo by Quinn Dombrowski - (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/5061147565/
Serve at:
10-12. °C This wine is paired well with 126meals
Meal families
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).
Shellfish and Seafood
Bay scallop with garlic butter
Garlic butter : butter with garlic.
> view the mealSauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSalads
Caux-style salad
Salad with endive, gruyere cheese, ham, nut, apple and a sauce with cream and lemon.
> view the mealConsommé and Soup
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or slices of bread.
Shellfish and Seafood
Clam and green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
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Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Clams with mariniere sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Cockles mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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