Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Jurançon sec
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 4 years old.
Synonyms
- Jurançon dry
This drink pairs well with 313 dishes:
Appetizers and Amuse-bouches
Gougères with Maroilles
Gougères stuffed with Maroilles cheese.
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Salads
Grapefruit salade
Grapefruit salad with shrimp, lettuce, smoked salmon…
Prefer a pairing with a wine aged 1 to 4 years old.
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Mushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Freshwater fish
Grilled eel with garlic and herbs
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish
Grilled pavé of salmon with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Prefer a pairing with a wine aged 2 to 4 years old.
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Seafish
Grilled sea bass with lemon
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish
Grilled sea bass with maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
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Seafish
Halibut fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Sauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
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Cheeses
Idiazábal ahumado
Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.
Prefer a pairing with a developed wine.
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Cheeses
Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
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