Meal and wine pairing
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Vin de Corse Blanc
Vins tranquilles blancs
Serve at: 10-12°C ou 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
This drink is paired well with 88 meals:?>
Meal families
Appetizers
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view the mealAppetizers
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view the mealSea fish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view the mealShellfish and Seafood
Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view the mealSauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view the mealShellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view the mealCheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Cheeses
Brocciu passu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.
Appetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Mushrooms, Vegetables, Pasta and Rice
Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.