Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52355092756/
Bellet blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 3 to 5 years old.
Synonyms
- Bellet white wine
This drink pairs well with 204 dishes:
Seafish
Grilled sea bass with maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Seafish
Grilled sea bream a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Mushrooms, Vegetables, Pasta and Rice
Grilled zucchini
Prefer a pairing with a wine aged 1 to 3 years old.
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Seafish
Hake steak Provençal
Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Shellfish and Seafood
Langoustine tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine aged 1 to 2 years old.
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Mushrooms, Vegetables, Pasta and Rice
Linguine alle vongole
Prefer a pairing with a wine aged 1 to 3 years old.
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Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a wine aged 1 to 2 years old.
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Shellfish and Seafood
Marinated bay scallops with citrus fruits
Prefer a pairing with a wine aged 1 to 2 years old.
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Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a wine aged 1 to 2 years old.
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Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a wine aged 1 to 2 years old.
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Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a wine aged 1 to 2 years old.
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Seafish
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine aged 1 to 2 years old.
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Seafish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
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Consommés, Broths and Soups
Mussel soup
Prefer a pairing with a wine aged 1 to 3 years old.
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Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Seafish
Nice style sea bass
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
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Salads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
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Miscellaneous
Pan bagnat
Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.
Prefer a pairing with a wine aged 1 to 3 years old.
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Mushrooms, Vegetables, Pasta and Rice
Pasta and clams
Prefer a pairing with a wine aged 1 to 3 years old.
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