Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52885857925/
Picpoul de Pinet
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 3 years old.
This drink pairs well with 151 dishes:
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
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Appetizers and Amuse-bouches
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Sauces
Anchovy sauce
Anchovy sauce : anchovy and herb sauce with shallot and oil.
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Salads
Apple and walnut salad
Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.
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Seafish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
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Shellfish and Seafood
Bay scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Cheeses
Bleu du Queyras
France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.
Serve with the less mature cheeses.
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Cold starters
Blinis with taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
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Cold starters
Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
Prefer a pairing with a wine under 3 years old.
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Cold starters
Bottarga toast
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
Prefer a pairing with a wine under 3 years old.
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Seafish
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
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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 under 3 years old.
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Shellfish and Seafood
Bouzigues oysters
Prefer a pairing with a wine under 3 years old.
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Seafish
Brandade
Brandade : mixture of fish and olive oil.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
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