Food and wine pairing
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Entre-Deux-Mers blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 4 years old.
Synonyms
- Entre-Deux-Mers white wine
This drink pairs well with 357 dishes:
Appetizers and Amuse-bouches
Accras cod
Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.
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Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
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Cheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 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
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 gravettes prepared Bordelaise-style
Gravette : Arcachon bay flat oyster.
Bordeaux style : with small sausages or warm crépinettes.
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Shellfish and Seafood
Bay scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Pairing with a dominant Sauvignon grape.
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Shellfish and Seafood
Bay scallop skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallops with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Prefer a pairing with a young vintage.
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Cheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
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