Meal and wine pairing
Photo by Stéphane Enten (CC BY-ND 2.0)
https://www.flickr.com/photos/tufqi/3592887053/
Boissons non alcoolisées
Serve at: 10-25°C ou 50-77 °F.This drink is paired well with 32 meals:?>
Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealMushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.
Mushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view the mealCold starters
Celery root remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view the mealDesserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view the mealOthers
Green curry
Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.
Poultry
Green curry chicken
Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.