Pernand-Vergelesses blanc

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Prefer a pairing with a wine aged 1 to 3 years old.

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Cold starters

Fish 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.

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Shellfish and Seafood

Fresh sea urchin

Eaten raw with lemon.

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Miscellaneous

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.

Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.

Served cold or warm.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Golden sea bream with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Shellfish and Seafood

Grilled crab

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Shellfish and Seafood

Grilled crab claws

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Freshwater fish

Grilled eel

Prefer a pairing with a wine aged 1 to 3 years old.

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Shellfish and Seafood

Grilled lobster

Prefer a pairing with a wine aged 1 to 3 years old.

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Shellfish and Seafood

Grilled lobster over vine shoots

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled pavé of salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled sea bass

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled sea bass with chanterelles

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Seafish

Grilled sea bream with fennel

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

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Cheeses

Holey cow

United States. California.

Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.

Ripening : at least 2 months.

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Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes.

Ripening : 6 to 9 months.

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Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.

Ripening : 10 months minimum.

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Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes.

Ripening : 10 months minimum.

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Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

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Seafish

Monkfish in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Prefer a pairing with a wine aged 1 to 3 years old.

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Pizza, Quiche, Tart, Pie

Morel mushroom pie

Prefer a pairing with a wine aged 1 to 3 years old.

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Food and wine pairing