Food and wine pairing
Photo de Stephanie Watson (CC BY 2.0)
https://www.flickr.com/photos/stephaniewatson/2677295423/
Limoux Blanquette de Limoux
White sparkling wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 years old.
This drink pairs well with 32 dishes:
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Desserts and Sweet Courses
Condé peaches
Vanilla rice pudding cake topped with peaches in syrup.
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Desserts and Sweet Courses
Condé pear
Vanilla rice pudding cake topped with pears in syrup.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Sauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
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Desserts and Sweet Courses
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
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Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
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Desserts and Sweet Courses
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
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Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Desserts and Sweet Courses
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
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