Rully blanc

Shellfish and Seafood

Scallop skewers with béarnaise sauce

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

> view all pairings

Shellfish and Seafood

Scallop tartare with citrus

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

Prefer a pairing with a young wine.

> view all pairings

Shellfish and Seafood

Scallops skewers

> view all pairings

Shellfish and Seafood

Scallops with beurre blanc sauce

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

> view all pairings

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

> view all pairings

Shellfish and Seafood

scallops with lentils

Prefer a pairing with a wine aged 2 to 3 years old.

> view all pairings

Seafish

Sea bream ceviche with citrus and sesame

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).

> view all pairings

Seafish

Sea bream tartare with lime

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

Prefer a pairing with a young wine.

> view all pairings

Appetizers and Amuse-bouches

Seafood bites

> view all pairings

Shellfish and Seafood

Shellfish

> view all pairings

Salads

Shellfish salad

> view all pairings

Salads

Shrimp and citrus salad

Prefer a pairing with a young wine.

> view all pairings

Seafish

Smoked salmon

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

> view all pairings

Seafish

Smoked salmon and potatoes

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

> view all pairings

Cold starters

Smoked salmon aspic with Champagne

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

Smoked salmon mousse

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

> view all pairings

Cold starters

Smoked salmon rolls with cottage cheese

> view all pairings

Freshwater fish

Smoked trout

> view all pairings

Freshwater fish

Smoked tuna

Prefer a pairing with a young wine.

> view all pairings

Sauces

Snail butter

Butter with garlic, shallot and parsley.

> view all pairings

Miscellaneous

Snail cassolette

Cassolette : individual container for presenting a dish.

> view all pairings

Hot Starters

Snails in bread crust

Dish made with bread dough.

Prefer a pairing with a young wine.

> view all pairings

Miscellaneous

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Prefer a pairing with a young wine.

> view all pairings

Hot Starters

Snails puff pastry

Dish made with puff pastry.

Prefer a pairing with a young wine.

> view all pairings

Food and wine pairing

Rully blanc

Synonyms

This drink pairs well with 208 dishes:

Scallop skewers with béarnaise sauce

Scallop tartare with citrus

Scallops skewers

Scallops with beurre blanc sauce

Scallops with garlic butter

scallops with lentils

Sea bream ceviche with citrus and sesame

Sea bream tartare with lime

Seafood bites

Shellfish

Shellfish salad

Shrimp and citrus salad

Smoked salmon

Smoked salmon and potatoes

Smoked salmon aspic with Champagne

Smoked salmon mousse

Smoked salmon rolls with cottage cheese

Smoked trout

Smoked tuna

Snail butter

Snail cassolette

Snails in bread crust

Snails in the Burgundy style

Snails puff pastry