Côtes du Rhône blanc

Sauces

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

Appetizers and Amuse-bouches

Aperitif

> view all pairings

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.

> view all pairings

Freshwater fish

Artic char with meunière sauce

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

Pairing with a dominant Grenache blanc grape.

> view all pairings

Seafish

Atascaburras

Spain. Albacete. Cuenca.

Brandade made with salted cod, olive oil, potatoes, and chestnuts.

> view all pairings

Salads

Avocado and grapefruit salad

> view all pairings

Pizza, Quiche, Tart, Pie

Bay scallop and seafood tart with leek fondue

> view all pairings

Shellfish and Seafood

Bay scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

> view all pairings

Shellfish and Seafood

Bay scallop tartare with citrus

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

> view all pairings

Shellfish and Seafood

Bay scallops 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

Sauces

Beurre blanc sauce

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

> view all pairings

Sauces

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.

> view all pairings

Sauces

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).

> view all pairings

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pairing with a dominant Grenache blanc grape.

> view all pairings

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Pairing with a dominant Clairette grape.

> view all pairings

Shellfish and Seafood

Bordeaux style crayfish

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

> view all pairings

Seafish

Brandade

Brandade : mixture of fish and olive oil.

> view all pairings

Seafish

Breaded fish

Prefer a pairing with a young and unoaked wine.

> view all pairings

Seafish

Breaded fish fillets

Prefer a pairing with a young and unoaked wine.

> view all pairings

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

> view all pairings

Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

> view all pairings

Appetizers and Amuse-bouches

Food and wine pairing