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Food and wine pairing ideas

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Food and wine pairing

Entre-Deux-Mers blanc

Photo de Meg von Haartman (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-de-vin-blanc-sur-une-table-en-bois-ZUVDFbaXi4s

Entre-Deux-Mers blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

Synonyms

  • Entre-Deux-Mers white wine

This drink pairs well with 357 dishes:

Sauces

Marinière sauce

Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Seafish

Merlu koxkera

Merlu koxkera
Spain. Basque Country. San Sebastián.
Specialty made with hake with asparagus, shellfish, hard-boiled egg and peas served with a green sauce (salsa verde: garlic, fish stock, olive oil and white wine with parsley).
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Salads

Mesclun

Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Seafish

Monkfish tartar

Monkfish tartar
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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Cheeses

Monterey Jack

Monterey Jack
United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.
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Shellfish and Seafood

Mouclade

Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Prefer a pairing with a wine aged 1 to 2 years old.
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Shellfish and Seafood

Moules marinière

Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Salads

Nicoise salad

Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
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Salads

Olivier salad

Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
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