Meal and wine pairing

Shellfish and Seafood

Abalone

Cheeses

Ada’s Honor

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

Cheeses

Aged sheep cheese

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."

Pizza, Quiche, Tart and Pie

Anchovy pizza

Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

Cooked meats

Andouillette de Troyes

Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Shellfish and Seafood

Bay scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Shellfish and Seafood

Bay scallops in 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."

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Veal

Blanquette de veau

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.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Shellfish and Seafood

Boiled shrimp

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.