Pessac-Léognan blanc

Shellfish and Seafood

Lobster claws 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."

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Miscellaneous

Lobster guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Salads

Lobster salad

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Salads

Lobster salad with citrus

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Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Prefer a pairing with a wine aged 4 to 8 years old.

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Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

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Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Cheeses

Manchego viejo

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Ripening : 1 to 2 years.

Prefer a pairing with a young wine.

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Seafish

Marinated salmon with dill

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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

Monkfish in parchment

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Seafish

Monkfish Mediterranean-style with saffron

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Seafish

Monkfish tail with saffron

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Seafish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

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Cheeses

Mt Tam

United States. California.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Shellfish and Seafood

Mussels steamed with cider and bacon

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Sauces

Normandy sauce (fish)

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

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Seafish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

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Cheeses

Ocooch Mountain

United States. Wisconsin.

Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.

Ripening : 3-4 months.

Prefer a pairing with a young wine.

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Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.

Pressed and uncooked cheese made from sheep's milk.

Prefer a pairing with a young wine.

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Cold starters

Oyster and mussel tartare

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

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Cold starters

Oyster tartare

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

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Food and wine pairing