Côtes de Bordeaux Blaye blanc

Cheeses

Ameribella

United States. Indiana.

Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.

Ripening : at least 2 months.

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Seafish

Angulas a la bilbaína

Basque Country.

Dish made with elvers, garlic, olive oil, and chili pepper.

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

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Shellfish and Seafood

Arcachon oysters

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Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

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Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Seafish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

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Shellfish and Seafood

Brown shrimps

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.

Cow's milk curdled with rennet.

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Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Main courses

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Shellfish and Seafood

Clams

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Seafish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Shellfish and Seafood

Dog cockle with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

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Consommés, Broths and Soups

Fish soup

Prefer a pairing with the origin of the fish.

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 1 week.

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Seafish

Grilled pavé of salmon

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Freshwater fish

Grilled trout

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Food and wine pairing