Meal and wine pairing
Photo by Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/5069104030/
Côtes de Bordeaux Blaye Blanc
Vins tranquilles blancs
Serve at: 08-10°C ou 46-50 °F.
The commercial name generally used is Blaye Côtes de Bordeaux blanc.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with 62 meals:?>
Meal families
Cheeses
Ameribella
United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.
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.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view the mealShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.
> view the mealAppetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view the mealSea fish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view the mealCheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Cheeses
Caillebotte
France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.
Poultry
Chicken fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view the mealSea fish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Shellfish and Seafood
Dog cockle with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view the mealFreshwater fish
Eel with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view the mealShellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
> view the mealCheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Shellfish and Seafood
Langoustine tartare with oysters
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view the mealShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).