Alsace Pinot gris

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Freshwater fish

Pike-perch with black truffle cream

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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

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Freshwater fish

Pike-perch with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Poultry

Pineapple chicken

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Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.

Pistou : Provencal sauce made with crushed basil, garlic, and olive oil.

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Seafish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Seafish

Poached pavé of salmon

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom risotto

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

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Main courses

Pork curry

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Cured Meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.

Served cold or at room temperature.

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Cured Meats

Pork pâté

Served cold.

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Pork

Pork ribs with devil's sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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Pork

Pork roast

Served hot.

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Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.

Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Prefer a pairing with a dry wine.

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

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Main courses

Poutine

Canada. Quebec.

French fries and fresh cheddar cheese curds topped with brown gravy.

Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

Prefer a pairing with a dry and lively wine.

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Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

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Shellfish and Seafood

Prawns

Prefer a pairing with a wine with mineral notes.

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Desserts and Sweet Courses

Pumpkin meringue pie

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Food and wine pairing