Clairette du Languedoc blanc sec

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Prefer a pairing with a wine under 2 years old.

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Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.

Served with a salad of onions, bell peppers, and tomatoes…

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Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.

Served with a salad of onions, peppers and tomatoes…

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Seafish

Monkfish in 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."

Prefer a pairing with a wine under 2 years old.

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Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.

Soft-ripened cheese made from sheep's milk with a bloomy rind.

Ripening : 1 to 3 weeks.

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Sauces

Pesto lasagne

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Sauces

Pesto sauce

Italy. Liguria.

Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

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Appetizers and Amuse-bouches

Pistade de moules

France. Occitania. Hérault. Sète.

Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.

Eaten on a slice of grilled bread.

Prefer a pairing with a wine under 2 years old.

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Appetizers and Amuse-bouches

Prawn croquettes

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Appetizers and Amuse-bouches

Profiteroles with fresh goat cheese

Prefer a pairing with a wine under 2 years old.

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Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Main courses

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.

Served hot or cold.

Prefer a pairing with a wine under 2 years old.

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Seafish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Seafish

Salt cod fritters

Prefer a pairing with a wine under 2 years old.

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Seafish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Prefer a pairing with a wine under 2 years old.

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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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Seafish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Seafish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine under 2 years old.

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Main courses

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Prefer a pairing with a wine under 2 years old.

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Shellfish and Seafood

Sweet and sour sauce shrimp

Pair according to the hotness of the spices.

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Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

Prefer a pairing with a wine under 2 years old.

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Main courses

Tielle

France. Occitania. Hérault. Sète.

Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

Prefer a pairing with a wine under 2 years old.

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Freshwater fish

Trout tartare and green asparagus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Food and wine pairing