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Food and wine pairing ideas

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Food and wine pairing

Clairette du Languedoc blanc sec

Photo de alison fayre (CC BY 2.0)
https://www.flickr.com/photos/alifayre/3695364132/

Clairette du Languedoc blanc sec

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

Synonyms

  • Clairette du Languedoc dry white wine

This drink pairs well with 50 dishes:

Sauces

Beurre noisette sauce

Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Sauces

Black butter sauce

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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Cold starters

Botargo

Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
Prefer a pairing with a wine under 2 years old.
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Seafish

Bourride

Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Prefer a pairing with a wine under 2 years old.
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Pizza, Quiche, Tart, Pie

Fresh goat cheese quiche

Fresh goat cheese quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Prefer a pairing with a wine under 2 years old.
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Seafish

Honey glazed salmon with lemon

Honey glazed salmon with lemon
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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