Meal and wine pairing

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Cheeses

Crü di capra

Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.

Cheeses

Lorelei

United States. Oregon.
Goat's milk semi soft cheese with a rind washed with beer.

Sea fish

Mackerel with white wine

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Shellfish and Seafood

Mussels steamed with cider and bacon

Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.

Sea fish

Pickled mackerel fillets in white wine

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese from unpasteurised goat's, sheep's and/or cow’s milk with a natural rind.

Shellfish and Seafood

Steamed mussels

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Shellfish and Seafood

Steamed mussels in white wine

Shellfish and Seafood

Steamed mussels with cider

Shellfish and Seafood

Tellines mariniere with thyme

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Shellfish and Seafood

Tellines with garlic

Tellines: small clams of Camargue with long flat shell.

Cheeses

Tomme de chèvre

Semi-soft goat's milk cheese.

Cheeses

Twig farm goat tomme

United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.