Graves blanc

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Prefer a pairing with a young, fruity wine.

> view all pairings

Seafish

Stockfish

Cod salted then air-dried.

> view all pairings

Cold starters

Stuffed avocado with crab and lobster

> view all pairings

Cold starters

Stuffed avocado with prawn

Prefer a pairing with an unoaked wine.

> view all pairings

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

> view all pairings

Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Prefer a pairing with an unoaked wine.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

> view all pairings

Eggs

Stuffed eggs with tuna

> view all pairings

Seafish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.

Served cold.

> view all pairings

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Pairing with a dominant Sémillon grape.

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

> view all pairings

Shellfish and Seafood

Stuffed squid with rice

> view all pairings

Cured Meats

Suckling pig in jelly

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Pairing with a dominant Sauvignon grape.

Prefer a pairing with a wine under 2 years old.

> view all pairings

Appetizers and Amuse-bouches

Summer roll

Vietnam.

Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).

Served cold.

> view all pairings

Cheeses

Sunset bay

United States. Oregon.

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

> view all pairings

Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

Pairing with a dominant Sémillon grape.

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

> view all pairings

Poultry

Supreme of guinea-fowl with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

Pairing with a dominant Sémillon grape.

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

> view all pairings

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.

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

> view all pairings

Sauces

Supreme sauce

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

> view all pairings

Seafish

Surimi

Pairing with a dominant Sauvignon grape.

Prefer a pairing with a wine under 2 years old.

> view all pairings

Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

> view all pairings

Appetizers and Amuse-bouches

Tapas

Canapés.

> view all pairings

Poultry

Tarragon chicken

> view all pairings

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

> view all pairings

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

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

> view all pairings

Food and wine pairing

Graves blanc

Synonyms

This drink pairs well with 720 dishes:

Steamed white asparagus

Stockfish

Stuffed avocado with crab and lobster

Stuffed avocado with prawn

Stuffed clams

Stuffed crab

Stuffed cucumber with cottage cheese and smoked salmon

Stuffed eggs with tuna

Stuffed salmon with vegetables

Stuffed spiny lobster

Stuffed squid with rice

Suckling pig in jelly

Summer roll

Sunset bay

Supreme of fattened chicken with cream sauce

Supreme of guinea-fowl with cream sauce

Supreme of pike-perch with beurre blanc sauce

Supreme sauce

Surimi

Sweet and sour pork ribs

Tapas

Tarragon chicken

Tartar sauce

Tellines mariniere with thyme