Meal and wine pairing
Photo by Megan Cole (CC BY 2.0)
https://www.flickr.com/photos/megs_pics/5032292050/
Chassagne-Montrachet Blanc
Vins tranquilles blancs
Serve at: 10-12°C ou 50-54 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 4 to 6 years old.
This drink is paired well with 389 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.
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Americaine sauce
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."
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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Bay scallop and shrimp raviole with paprika
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Bay scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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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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Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Bay scallops with braised endive
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Bay scallops with garlic butter
Garlic butter : butter with garlic.
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Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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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.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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