Irouléguy blanc

Seafish

Adour smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Cheeses

Aged sheep cheese

Prefer a regional pairing.

> view all pairings

Consommés, Broths and Soups

Ajoblanco

Spain. Andalusia.

Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.

> view all pairings

Cheeses

Anabasque

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.

Ripening : 3 months minimum.

> view all pairings

Appetizers and Amuse-bouches

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Appetizers and Amuse-bouches

Anchovy straw

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Sauces

Anchovy toast

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Seafish

Angulas a la bilbaína

Basque Country.

Dish made with elvers, garlic, olive oil, and chili pepper.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.

Ripening : 3 to 12 months.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Cheeses

Arpéa de brebis

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Soft-ripened cheese made from sheep's milk with a washed rind.

Ripening : 4 to 8 weeks.

> view all pairings

Seafish

Bacalao al pil pil

Basque Country.

Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

> view all pairings

Shellfish and Seafood

Baked oysters with spinach

> view all pairings

Seafish

Balik salmon

Balik : smoked salmon from a fillet cut from the back of the salmon.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Seafish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Prefer a pairing with a young, fruity wine.

> view all pairings

Desserts and Sweet Courses

Basque cake with rhum-flavoured pastry cream

Basque Country.

Cake filled with almond or rum and vanilla pastry cream.

> view all pairings

Main courses

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Cheeses

Basque sheep's milk cheese

> view all pairings

Main courses

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Veal

Blanquette de veau with mushrooms

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Shellfish and Seafood

Boiled shrimp

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Seafish

Brill with sorrel sauce

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

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Shellfish and Seafood

Brown shrimps

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Appetizers and Amuse-bouches

Caviar canapé

Prefer a pairing with a wine aged 1 to 2 years old.

> view all pairings

Food and wine pairing