Meal and wine pairing
Photo by Stewart Black (CC BY 2.0)
https://www.flickr.com/photos/s2ublack/18616609608/
Aloxe-Corton Blanc
Vins tranquilles blancs
Serve at: 10-12°C ou 50-54 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.
This drink is paired well with 54 meals:?>
Meal families
Sauces
Albufera sauce
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view the mealShellfish and Seafood
Bay scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Poultry
Blanquette of turkey with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Sea fish
Braised sea bass with fennel
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view the mealOffal and tripe
Braised veal sweetbreads
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view the mealMain meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view the mealPoultry
Chicken supreme with morels
Poultry supreme : all the white meat from the breast and wings of poultry.
> view the mealPoultry
Chicken wings with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view the mealPoultry
Chicken with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view the mealPoultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view the mealCold starters
Cold lobster bavarois
Cold starter with coral and lobster coulis in jelly.
> view the mealShellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view the mealPoultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Sea fish
Halibut fillets with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view the mealCheeses
Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Cheeses
Le Gruyère alpage
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.