Meal and wine pairing

Photo by Jen Arrr (CC BY-SA 2.0)
https://www.flickr.com/photos/jenarrr/6737737661/

Bourgogne Aligoté

Vins tranquilles blancs

Serve at: 10-12°C ou 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

This drink is paired well with 344 meals:?>

Meal families

Shellfish and Seafood

Abalone

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Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

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Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Pizza, Quiche, Tart and Pie

Anchovy pizza

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Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

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Cooked meats

Andouillette de Troyes

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Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Appetizers

Antipasti

« before the meal »

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Appetizers

Aperitif

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Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

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Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.

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Salads

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

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Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

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Consommé and Soup