Meal and wine pairing
Photo by Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/51881172229/
Châteauneuf-du-Pape Blanc
Serve at: 10-12°C or 50-54 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.
This drink is paired well with:
Meal families
Sauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
Sauces
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."
Seafish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
Seafish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
Prefer a pairing with a young, fruity wine.
Shellfish and Seafood
Bay scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
Prefer a pairing with a young wine.
Beef
Beef carpaccio with Parmesan cheese
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Seafish
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
Seafish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Seafish
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.
Offal and tripe
Braised veal sweetbreads with perigourdine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Prefer a pairing with a developed wine.
Poultry
Bresse capon with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a developed wine.
Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a developed wine.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Prefer a pairing with a young wine.