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Food and wine pairing

Graves blanc

Photo de jenny downing (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/2575307729/

Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

Synonyms

  • Graves white wine

This drink pairs well with 720 dishes:

Cheeses

Le berger basque

Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
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Cheeses

Le Gruyère bio réserve

Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
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Cheeses

Le Gruyère réserve

Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
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Pizza, Quiche, Tart, Pie

Leek quiche

Leek quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Shellfish and Seafood

Limpets

Limpets
Aquatic snail with a shell broadly conical in shape.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Cheeses

Lincoln log

Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Shellfish and Seafood

Lobster a la nage

Lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Lobster a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood

Lobster à l’américaine

Lobster à l’américaine
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."
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Cold starters

Lobster aspic

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.
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Shellfish and Seafood

Lobster aumoniere

Lobster aumoniere
Lobster meat cooked in filo pastry.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood

Lobster bisque

Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood

Lobster claws in americaine sauce

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."
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood

Lobster fricassee

Lobster fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood

Lobster parisienne

Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
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Hot Starters

Lobster raviole

Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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