Menetou-Salon blanc

Seafish

Haddock tartare

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

Prefer a pairing with a wine under 3 years old.

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Seafish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Seafish

Halibut crudo

Italy.

Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

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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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Seafish

Halibut fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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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

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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Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

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Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Prefer a pairing with a wine under 3 years old.

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Cured Meats

Lark pâté

Served cold or at room temperature.

Prefer a pairing with a wine under 3 years old.

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Pizza, Quiche, Tart, Pie

Leek tart

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Mushrooms, Vegetables, Pasta and Rice

Lentil salad with haddock

Prefer a pairing with a wine under 3 years old.

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Salads

Lentil salad with smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine under 3 years old.

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Cheeses

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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Appetizers and Amuse-bouches

Lobster summer roll

Vietnam.

Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).

Served cold.

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Seafish

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 under 3 years old.

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Cold starters

Marinated salmon salad

Prefer a pairing with a wine under 3 years old.

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Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.

Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

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Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Seafish

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).

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Salads

Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Prefer a regional pairing.

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Food and wine pairing