Food and wine pairing
Photo de Aimee Plesa (CC BY 2.0)
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Condrieu demi-sec
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 6 to 12 years old.
This drink pairs well with 81 dishes:
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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Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Shellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a wine aged 2 to 6 years old.
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Shellfish and Seafood
Bay scallops cassolette porcini mushrooms
Cassolette : individual container for presenting a dish.
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Shellfish and Seafood
Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Cheeses
Bethmale de chèvre
France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.
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Mushrooms, Vegetables, Pasta and Rice
Blinis with crab, potatoes and curry
Prefer a pairing with a wine aged 2 to 6 years old.
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Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Seafish
Braised monkfish with curry sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Curry sauce : velouté curry and cream.
Prefer a pairing with a wine aged 2 to 6 years old.
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Poultry
Chicken supreme with curry sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.
Prefer a pairing with a wine aged 2 to 6 years old.
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Main courses
Chicken tajine with curry
Tajine : stew of vegetables, fish or meat.
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Shellfish and Seafood
Crayfish gratin
Prefer a pairing with a wine aged 2 to 6 years old.
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Shellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a wine aged 2 to 6 years old.
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Sauces
Curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a wine aged 2 to 6 years old.
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Poultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Poultry
Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.
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Mushrooms, Vegetables, Pasta and Rice
Green asparagus risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Sauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Shellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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