Meal and wine pairing

Photo by jenny downing (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/2575307729/

Graves Blanc

Vins tranquilles blancs

Serve at: 09-11°C ou 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

This drink is paired well with 694 meals:?>

Meal families

Shellfish and Seafood

Abalone

> view the meal

Cheeses

Abbaye de Belloc

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.

> view the meal

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

> view the meal

Sea fish

Adour smoked salmon

> view the meal

Cheeses

Aged sheep cheese

> view the meal

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

> view the meal

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."

> view the meal

Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

> view the meal

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

> view the meal

Cooked meats

Andouille sausage

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

> view the meal

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.

> view the meal

Appetizers

Antipasti

« before the meal »

> view the meal

Appetizers

Aperitif

> view the meal

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.

> view the meal

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

> view the meal

Shellfish and Seafood

Arcachon oysters

> view the meal

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

> view the meal

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.

> view the meal

Eggs