Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Chablis
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 7 years old.
This drink pairs well with 791 dishes:
Cheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a pairing with a fruity wine.
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Cheeses
Ada's Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
Prefer a pairing with a young wine.
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Sauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Appetizers and Amuse-bouches
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Pizza, Quiche, Tart, Pie
Anchovy pizza
Prefer a pairing with a wine under 3 years old.
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Cured Meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
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Cured Meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
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Cured Meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
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Cured Meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
Prefer a pairing with a wine aged 2 to 4 years old.
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Salads
Apple and walnut salad
Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.
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Appetizers and Amuse-bouches
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.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a regional pairing.
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Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a regional pairing.
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Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
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