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Food and wine pairing ideas

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Food and wine pairing

Jurançon sec

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54275601019/

Jurançon sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

Synonyms

  • Jurançon dry

This drink pairs well with 313 dishes:

Cheeses

Lake's Edge

Lake's Edge
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.
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Cheeses

Le berger basque

Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
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Shellfish and Seafood

Limpets

Limpets
Aquatic snail with a shell broadly conical in shape.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses

Lincoln log

Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Seafish

Lox

Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish

Merlu koxkera

Merlu koxkera
Spain. Basque Country. San Sebastián.
Specialty made with hake with asparagus, shellfish, hard-boiled egg and peas served with a green sauce (salsa verde: garlic, fish stock, olive oil and white wine with parsley).
Prefer a pairing with a wine aged 1 to 4 years old.
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