Irouléguy rosé

Main courses

Salted pork with lentils

Salt pork : salt-cured pork.

Prefer a pairing with a alcoholic and tannic wine.

> view all pairings

Pork

Sautéed black pudding

> view all pairings

Shellfish and Seafood

Scallops skewers

> view all pairings

Appetizers and Amuse-bouches

Seafood bites

> view all pairings

Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.

Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Ripening : 10 to 30 days.

> view all pairings

Seafish

Smoked salmon

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

> view all pairings

Cold starters

Smoked salmon rolls with cottage cheese

> view all pairings

Cheeses

Sofia

United States. Indiana.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.

Ripening : 1 week.

> view all pairings

Shellfish and Seafood

Squid

> view all pairings

Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

> view all pairings

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

> view all pairings

Consommés, Broths and Soups

Ttoro

Basque bouillabaisse.

Fish soup with hake, Dublin Bay prawns and mussels.

> view all pairings

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.

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

> view all pairings

Veal

Veal shank with vegetables

> view all pairings

Food and wine pairing