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Food and wine pairing ideas

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Food and wine pairing

Bandol blanc

Photo de Mooganic (CC BY 2.0)
https://www.flickr.com/photos/moogan/2412235823/

Bandol blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 5 years old.

Synonyms

  • Bandol white wine

This drink pairs well with 185 dishes:

Sauces

Aïoli

Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
Prefer a pairing with a wine of at least 2 years old.
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Appetizers and Amuse-bouches

Anchovy butter

Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a wine of at least 2 years old.
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Appetizers and Amuse-bouches

Anchovy butter canapé

Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a wine of at least 2 years old.
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Appetizers and Amuse-bouches

Arancini al burro

Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
Prefer a pairing with a wine of at least 2 years old.
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Shellfish and Seafood

Bay scallop tartare

Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine of at least 2 years old.
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Shellfish and Seafood

Bay scallops a la nage

Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Prefer a pairing with a wine of at least 2 years old.
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Cheeses

Bleu d'Auvergne

Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Prefer a pairing with a wine of at least 2 years old.
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Cheeses

Blue cheese

Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
Prefer a pairing with a wine of at least 2 years old.
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Seafish

Bouillabaisse

Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
Prefer a pairing with a wine of at least 2 years old.
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Seafish

Bourride

Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Prefer a pairing with a wine of at least 2 years old.
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