Meal and wine pairing
Photo by Aimee Plesa (CC BY 2.0)
https://www.flickr.com/photos/aimeeplesa/5408261492/
Condrieu Demi-sec
Vins tranquilles blancs
Serve at: 10-12°C ou 50-54 °F.
Prefer a pairing with a wine of at least 2 years old.
Aging potential (estimation) : 6 to 12 years old.
This drink is paired well with 73 meals:?>
Meal families
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.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view the mealShellfish and Seafood
Bay scallops cassolette porcini mushrooms
Cassolette : individual container for presenting a dish.
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Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view the mealCheeses
Bethmale de chèvre
France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view the mealPoultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
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Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view the mealSauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view the mealShellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Langoustines with curry sauce
Curry sauce : velouté curry and cream.
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Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view the mealShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view the mealMain meals
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.