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Food and wine pairing ideas

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Food and wine pairing

Cassis blanc

Photo de Brent Newhall (CC BY 2.0)
https://www.flickr.com/photos/brentnewhall/6276245917/

Cassis 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 10 years old.

Synonyms

  • Cassis white wine

This drink pairs well with 320 dishes:

Sauces

Marinière sauce

Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Salads

Mesclun

Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Seafish

Monkfish tartar

Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a young vintage.
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Shellfish and Seafood

Moules marinière

Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Salads

Nicoise salad

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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Salads

Olivier salad

Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
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