Meal and wine pairing
Serve at:
10-12. °C This wine is paired well with 39meals
Meal families
Cheeses
Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort produced from June 1 to October 31.
Cheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
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.
Sea fish
Brill with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view the mealSea fish
Curled fried whiting
Fried whiting with mayonnaise made with a hard boiled egg.
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Dancing fern
United States. Tennessee.
Semi-hard raw cow's milk cheese.
Ripening : 2 months.
Sea fish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Cheeses
Good Thunder
United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).
Cold starters
Langoustines with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view the mealVeal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
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Off Kilter
United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
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