Alsace Pinot blanc

Main courses

Schiffala

France. Grand Est. Alsace.

Smoked pork shoulder with sour turnips.

Prefer a pairing with an unoaked wine.

> view all pairings

Seafish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view all pairings

Seafish

Sea bream tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view all pairings

Shellfish and Seafood

Seafood

> view all pairings

Appetizers and Amuse-bouches

Seafood bites

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Seafood linguine

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

> view all pairings

Cold starters

Seafood paté

Served cold.

> view all pairings

Pizza, Quiche, Tart, Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

> view all pairings

Main courses

Seafood platter

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

> view all pairings

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

> view all pairings

Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.

Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Ripening : 10 to 30 days.

> view all pairings

Shellfish and Seafood

Shellfish

> view all pairings

Eggs

Shirred eggs

> view all pairings

Cold starters

Shrimp 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 all pairings

Appetizers and Amuse-bouches

Shrimp fritters

> view all pairings

Miscellaneous

Shrimp guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

> view all pairings

Seafish

Skate grenobloise

A la grenobloise : dish served with butter, capers, lemon, croutons and fried parsley.

> view all pairings

Seafish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

> view all pairings

Shellfish and Seafood

Small oysters

Small oysters (number 5 : between 30 and 45 grams).

Don't forget the bread and butter as an accompaniment.

> view all pairings

Beef

Smoked beef tongue

Prefer a pairing with an unoaked wine.

> view all pairings

Cured Meats

Smoked cold cuts

> view all pairings

Seafish

Smoked haddock with poached eggs in cream sauce

> view all pairings

Food and wine pairing