Graves blanc

Cured Meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

Pairing with a dominant Sauvignon grape.

Prefer a pairing with a wine under 2 years old.

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Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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Seafish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

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Mushrooms, Vegetables, Pasta and Rice

Penne with pesto

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Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

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Cured Meats

Pheasant pâté

Served cold or at room temperature.

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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

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Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Ripening : 1 week.

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Pork

Pig's trotters pâté

Served cold or at room temperature.

Prefer a pairing with an unoaked wine.

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Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Cream sauce : béchamel sauce with cream.

Pairing with a dominant Sémillon grape.

Prefer a pairing with a wine of at least 5 years old.

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Freshwater fish

Pike fillets with beurre blanc sauce

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

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Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Freshwater fish

Pike quenelles

Pairing with a dominant Sauvignon grape.

Prefer a pairing with a young wine (1-3 years).

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Freshwater fish

Pike with beurre blanc sauce

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

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Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

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Freshwater fish

Pike-perch quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Seafish

Plaice with bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Seafish

Plancha grilled sole

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Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Pairing with a dominant Sémillon grape.

Prefer a pairing with a wine of at least 5 years old.

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Food and wine pairing

Graves blanc

Synonyms

This drink pairs well with 720 dishes:

Pâté en croûte

Pavé du Nord demi-vieux

Pavé of salmon with sorrel sauce

Peking pork spare ribs

Pélardon

Penne with pesto

Petit Saint-Nectaire

Pheasant pâté

Pickled mackerel fillets in lime

Picodon

Picolin

Pig's trotters pâté

Pigeon en vessie with cream sauce

Pike fillets with beurre blanc sauce

Pike mousse with Nantua sauce

Pike quenelles

Pike with beurre blanc sauce

Pike with mousseline sauce

Pike-perch fillets with beurre blanc sauce

Pike-perch quenelles with Nantua sauce

Pike-perch with beurre blanc sauce

Plaice with bretonne sauce

Plancha grilled sole

Poached Bresse fattened chicken with supreme sauce