Bordeaux blanc

Seafish

Angulas a la bilbaína

Basque Country.

Dish made with elvers, garlic, olive oil, and chili pepper.

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

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Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay flat oyster.

Bordeaux style : with small sausages or warm crépinettes.

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Shellfish and Seafood

Arcachon oysters

Pairing with a dominant Sauvignon grape.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

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Mushrooms, Vegetables, Pasta and Rice

Avocado

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Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Prefer a pairing with an unoaked wine.

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Cold starters

Avocado with vinaigrette

Pairing with a dominant Sauvignon grape.

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Seafish

Baked smoked haddock in cream sauce

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Poultry

Basque-style chicken

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Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Sauces

Beurre blanc sauce

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

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Prefer a pairing with an unoaked wine.

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Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

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Offal and tripe

Bordeaux style tricandilles

France. Nouvelle-Aquitaine. Gironde.

Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.

Pairing with a dominant Sauvignon grape.

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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Seafish

Brandade

Brandade : mixture of fish and olive oil.

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Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Shellfish and Seafood

Brown shrimps

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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Food and wine pairing

Bordeaux blanc

Synonyms

This drink pairs well with 222 dishes:

Angulas a la bilbaína

Antipasti

Aperitif

Arancini

Arcachon gravettes prepared Bordelaise-style

Arcachon oysters

Artichokes with melted butter

Avocado

Avocado with shrimp sauce

Avocado with vinaigrette

Baked smoked haddock in cream sauce

Basque-style chicken

Batavia lettuce

Béarnaise sauce

Beef carpaccio

Beurre blanc sauce

Boiled crab

Bordeaux style crayfish

Bordeaux style tricandilles

Boudin blanc

Brandade

Breadsticks

Brown shrimps

Caesar salad