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:
Seafish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.
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Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
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Cheeses
Hafod
United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.
Prefer a pairing with a fruity wine.
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Seafish
Hake fillet with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Seafish
Hake with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Halibut fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Seafish
Halibut fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Seafish
Halibut fillets with parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
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Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
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Pork
Ham saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
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Cheeses
Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
Prefer a pairing with a fruity wine.
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Sauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cheeses
Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
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Sauces
Horseradish sauce
Horseradish sauce : velouté with grated horseradish added.
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Cheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
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Cheeses
Idiazabal
Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.
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