Jurançon sec

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Prefer a pairing with a young wine.

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Salads

Bay scallop salad with vinegar

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Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Bay scallops a la plancha

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Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.

Served cold.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Bay scallops with melted butter and parsley

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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 4 years old.

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Cheeses

Berkswell

United Kingdom. West Midlands.

Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Ripening : 6 to 12 months.

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Cheeses

Bête-À-Séguin

Canada. Quebec. Isle-aux-Grues.

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

Ripening : 2 months.

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Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)

Pressed and uncooked cheese made from cow's milk.

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Eggs

Black trufle scrambled eggs

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Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Prefer a pairing with a wine aged 1 to 4 years old.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Shellfish and Seafood

Boiled shrimp

Prefer a pairing with a wine aged 1 to 4 years old.

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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Seafish

Brandade

Brandade : mixture of fish and olive oil.

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Appetizers and Amuse-bouches

Breadsticks

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

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Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.

Ripening : 3 months.

Serve with the most mature cheeses.

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Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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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 4 years old.

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Shellfish and Seafood

Brown shrimps

Prefer a pairing with a wine aged 1 to 4 years old.

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Food and wine pairing

Jurançon sec

Synonyms

This drink pairs well with 313 dishes:

Bay scallop carpaccio with a lemon sauce

Bay scallop carpaccio with lemon

Bay scallop salad with vinegar

Bay scallop skewers with a lemon sauce

Bay scallop tartare with citrus

Bay scallops a la plancha

Bay scallops with a lemon sauce

Bay scallops with melted butter and parsley

Bearn piperade

Berkswell

Bête-À-Séguin

Bethmale

Black trufle scrambled eggs

Blinis with smoked salmon

Boiled crab

Boiled shrimp

Boudin blanc

Brandade

Breadsticks

Brebis Echourgnac

Bresse capon with cream sauce

Bresse chicken with cream sauce

Brill with sorrel sauce

Brown shrimps