Meal and wine pairing

Cheeses

Ameribella

United States. Indiana.
Semi-soft raw cow's milk cheese with a washed brown orange rind.
Ripening : at least 2 months.

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.

Main meals

Couscous

Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Main meals

Fish and couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Salads

Greek salad

Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.

Sea fish

Marinated anchovies with white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Monkfish bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Salads

Nicoise salad

Raw vegetable salad with anchovy filets or tuna, boiled eggs and olive oil.

Cheeses

Oma

United States. Vermont.
Semi-soft raw cow's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 2-3 months.

Pork

Rethel boudin blanc

France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Soft-ripened raw cow's milk cheese.

Sea fish

Sardinade

Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.

Appetizers

Seafood bites