Food and wine pairing
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Graves blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Graves white wine
This drink pairs well with 720 dishes:
Shellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a young wine (1-3 years).
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Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Sauces
Normandy sauce (fish)
Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).
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Seafish
Normandy style sole fillets
Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.
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Seafish
Norway smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
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Cheeses
Ocooch Mountain
United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.
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Cheeses
Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine aged 2 to 4 years old.
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Cold starters
Oyster and mussel tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Oysters
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Oysters a l'américaine
Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.
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Shellfish and Seafood
Oysters and lemon
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Oysters au gratin
Prefer a pairing with a young wine (1-3 years).
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Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.
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Shellfish and Seafood
Oysters with shallots and vinegar
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Pacific oysters
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Main courses
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Sauces
Paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
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Appetizers and Amuse-bouches
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
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Cured Meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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