Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/53434618365/
Clairette de Die
White sparkling wine(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 106 dishes:
Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Desserts and Sweet Courses
Plum dartois
Dartois : two strips of puff pastry surrounding a filling.
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Desserts and Sweet Courses
Plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
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Shellfish and Seafood
Provençal-style octopus
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Seafish
Red mullet with oriental sauce
Oriental sauce : americaine sauce with curry powder.
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Desserts and Sweet Courses
Rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Desserts and Sweet Courses
Schenkele
France. Grand Est. Alsace. Switzerland. Bernese Jura.
Oblong-shaped fritter with almond powder and flavored with kirsch.
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Seafish
Skate grenobloise
A la grenobloise : dish served with butter, capers, lemon, croutons and fried parsley.
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Seafish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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