Food and wine pairing

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/32873145548/

La Clape blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

Synonyms

La Clape white wine

This drink pairs well with 41 dishes:

Meals families

Appetizers and Amuse-bouches (4)

Cheeses (2)

Cold starters (6)

Consommés, Broths and Soups (1)

Cured Meats (1)

Main courses (1)

Seafish (17)

Shellfish and Seafood (9)

Cold starters

Porcini carpaccio

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

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Appetizers and Amuse-bouches

Prawn fritters

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Seafish

Red mullet with sorrel sauce

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

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Seafish

Roast golden sea bream

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Seafish

Roasted sea bass filets with herbs

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Seafish

Roasted sea bream

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Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.

Soft-ripened cheese made goat’s milk with a natural rind.

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Shellfish and Seafood

Sautéed scallops

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Seafish

Sea bass and salmon tartare with sorrel sauce

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

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

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Seafish

Sea bass tartare with seaweed

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

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Main courses

Sea pot-au-feu

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Appetizers and Amuse-bouches

Seafood bites

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Seafish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Prefer a pairing with a wine of at least 4 years old.

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Seafish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

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Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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