Food and wine pairing
Photo de Northsky71 (CC BY 2.0)
https://www.flickr.com/photos/northsky71/14719845042/
Condrieu sec
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 3 to 5 years old.
Synonyms
- Condrieu dry
This drink pairs well with 152 dishes:
Sauces
Horseradish sauce
Horseradish sauce : velouté with grated horseradish added.
> view all pairings
Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
> view all pairings
Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
> view all pairings
Cold starters
Lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view all pairings
Shellfish and Seafood
Lobster Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
> view all pairings
Shellfish and Seafood
Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
> view all pairings
Shellfish and Seafood
Lobster claws 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."
> view all pairings
Shellfish and Seafood
Lobster medallion en Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
> view all pairings
Shellfish and Seafood
Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
> view all pairings
Seafish
Marinated salmon
Prefer a pairing based on the marinade.
Prefer a pairing with a wine aged 2 to 4 years old.
> view all pairings
Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
> view all pairings
Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view all pairings
Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
> view all pairings
Cheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
> view all pairings
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view all pairings
Cheeses
Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
> view all pairings
Freshwater fish
Pike quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Prefer a pairing with a wine aged 1 to 3 years old.
> view all pairings
Freshwater fish
Pike terrine
Prefer a pairing with a wine aged 2 to 4 years old.
> view all pairings
Sauces
Piquante sauce
Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.
> view all pairings
Main courses
Pork colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
> view all pairings