Food and wine pairing
Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/4874769166/
Minervois blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 4 years old.
Synonyms
- Minervois white wine
This drink pairs well with 103 dishes:
Appetizers and Amuse-bouches
Antipasti
« before the meal »
Prefer a pairing according the side dish.
> view all pairings
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
> view all pairings
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view all pairings
Seafish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
> view all pairings
Seafish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
Prefer a pairing with a young, fruity wine.
> view all pairings
Shellfish and Seafood
Bay scallop in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view all pairings
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.
> view all pairings
Cold starters
Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Cold starters
Bottarga toast
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Seafish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Shellfish and Seafood
Bouzigues oysters
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Shellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
> view all pairings
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view all pairings
Salads
Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
> view all pairings
Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view all pairings
Cold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Eggplant tian
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings