Food and wine pairing
Photo de Jérôme Decq (CC BY 2.0)
https://www.flickr.com/photos/lesphotosdejerome/6327038428/
Mâcon Villages
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 3 years old.
This drink pairs well with 357 dishes:
Cheeses
Pleasant ridge reserve
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.
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Seafish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Offal and tripe
Pork kidneys with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Cured Meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.
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Pork
Pork ribs with devil's sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Cold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
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Shellfish and Seafood
Prawns in garlic butter
Garlic butter : butter with garlic.
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Seafish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Seafish
Provençal sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Mushrooms, Vegetables, Pasta and Rice
Provençal-style tomatoes
Parsleyed tomatoes with garlic, onions, and breadcrumbs.
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Poultry
Pullet with sweet spices
Pullet : female chicken less than 22 weeks of age.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Pizza, Quiche, Tart, Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
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Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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