Tag Archives: Mussels

Condrieu, Fish and seafood, France, Gallura, Grenache, Italy, Languedoc, Mussels, Pays d'Oc, Pays d'Oc, Picpoul, Picpoul de Pinet, Regional Cuisine of Languedoc, Regional cuisines, Rhône, Roussanne, Sardinia, Seafood, Types of food, Vermentino, Viognier, Wine and food, Wine and food, Wine pairing

Mussels à la Sétoise

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Moules à la sétoise in an earthenware ceramic bowl, mussels open with a glossy black sheen, golden-yellow saffron broth with tomatoes, rouille floating on a baguette, a glass of white wine with a pale golden hue, light-colored limestone, Mediterranean afternoon light, close-up
16
Jun

The mussel from Sète—and the wine that carries the saffron broth When it comes to pairing wine with food, moules à la sétoise raise a question that seems simple at first glance: white wine with mussels, as always. But moules à la sétoise are not like usual. They are not the northern French moules marinières […]

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Albariño, Assyrtiko, Bowl, Burgundy, Chablis, Champagne, Chardonnay, Chenin Blanc, Fish and seafood, France, Greece, Languedoc, Loire, Muscadet, Mussels, Picpoul, Picpoul de Pinet, Regional Cuisine of Languedoc, Regional cuisines, Rías Baixas, Saint Laurent, Santorini, Seafood, Sèvre et Maine, Spain, Sparkling wine, Spread, Types of food, Wine and food, Wine and food, Wine pairing

Thau Oysters

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Twelve open Huîtres de Thau on crushed ice, gleaming with a pearlescent sheen, lemon wedges scattered among them, mignonette sauce in a small bowl, a white wine glass with a pale golden frost, light-colored limestone, Mediterranean light, classically centered
16
Jun

The oyster of the South—and the wine grown on the same soil Pairing wine and food at the Étang de Thau takes a direction that needs no explanation: oysters from the lagoon, Picpoul from the nearby hillsides, a glass, a shell, the scent of the Mediterranean. The Étang de Thau is not a sea in […]

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Albariño, Burgundy, Chablis, Fish and seafood, France, Gallura, Getariako Txakolina, Italy, Loire, Muscadet, Mussels, Near, Regional cuisine Galicia, Regional cuisines, Regionale Küche Galicien, Rías Baixas, Sardinia, Seafood, Sèvre et Maine, Spain, Tapas, Txakoli, Types of food, Vermentino, Wine and food, Wine and food, Wine pairing

Percebes al natural

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Percebes al natural on dark wooden board from above, barnacles gleaming with creamy white meat, sea salt next to them, white wine glass heavily misted, dark gray granite, diffuse Atlantic light, overhead
10
Jun

The most expensive sea creature in Galicia – and the wine that doesn’t need it at all Combining wine and food takes an unusual direction with Percebes: not complexity, not contrast, not harmony in the sense in which sommeliers use the word. Percebes – the Galician barnacle, pollicipes pollicipes in Latin – is the most […]

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Albariño, Alsace, Bowl, Cava, Champagne, Fish and seafood, France, Getariako Txakolina, Jerez, Mussels, Mussels, Penedès, Pinot Blanc, Prosecco, Regional cuisine Galicia, Regional cuisines, Regionale Küche Galicien, Rías Baixas, Seafood, Season, Spain, Sparkling wine, Tapas, Txakoli, Types of food, Wine and food, Wine and food, Wine pairing

Mejillones en escabeche

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Mejillones en escabeche in white ceramic bowl, mussels shining in pimentón marinade, garlic and laurel visible, champagne glass with sparkling Albariño, Galician granite, Atlantic evening light, tablescape
10
Jun

The mussel that only becomes Galician in the marinade – and the wine that loves its spiciness Combining wine and food with escabeche poses one of the classic pairing questions: what to do with vinegar? Escabeche – a marinade made from olive oil, wine vinegar, pimentón, bay leaf, garlic and black pepper – is one […]

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Albariño, Austria, Bowl, Burgundy, Chablis, Cheese, Fish and seafood, France, Garganega, Godello, Grüner Veltliner, Italy, Meat, Seafood, Mussels, Mussels, Near, Regional cuisine Galicia, Regional cuisines, Rías Baixas, Seafood, Season, Soave, Spain, Summer, Types of food, Valdeorras, Veneto, Wachau, Wine and food, Wine and food, Wine pairing

Vieiras a la gallega

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Vieiras a la gallega - six scallop shells from above, golden brown gratin, red-brown sofrito, misted white wine glass, dark gray granite, diffuse Atlantic light, overhead
08
Jun

The scallop as a pilgrim’s dish – and the wine that went the same way The combination of wine and food in the Vieiras a la gallega achieves a moment that goes beyond the culinary. The scallop shell – vieira in Galician, pecten maximus in Latin – has been the symbol of the Camino de […]

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Albariño, Assyrtiko, Burgundy, Chablis, Meat, France, Getariako Txakolina, Greece, Italy, Loire, Meat, Muscadet, Regional cuisine Galicia, Rías Baixas, Santorini, Sardinia, Seafood, Sèvre et Maine, Spain, Txakoli, Vermentino, Wine and food, Wine and food, Wine pairing

Pulpo a Feira

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Pulpo a Feira on dark wooden board, sliced octopus with purple skin, pimentón red-brown, olive oil shiny, cachelos next to it, white wine glass misted, dark gray granite, Atlantic daylight, classically centered
08
Jun

The most honest dish in Galicia – and the wine that tastes of the sea Combining wine and food starts with a lesson in reduction with Pulpo a Feira. No dish in Galician cuisine is simpler, and no dish in Galician cuisine is more difficult to perfect. A Galician octopus – fresh from the rías, […]

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Albariño, Asian, Asian, Austria, Bowl, Fish, France, Vegetables, Germany, Getariako Txakolina, Grüner Veltliner, Loire, Moselle, Moselle, Muscadet, Mussels, Rheingau, Rías Baixas, Riesling, Role, Salad, Seafood, Season, Sèvre et Maine, Spain, Spring, Txakoli, Uncategorized, Vegetables, Wachau, Wine pairing, Wine regions

Homemade spring rolls with rice noodles and prawns

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Homemade spring rolls with prawns and rice noodles on a wooden board, Riesling white wine glass, Japanese Izakaya setting
24
Apr

Crispy, fresh, homemade – spring rolls you won’t forget People who associate wine with Asian cuisine often think of beer first. Yet a well-made spring roll – crispy fried, with glassy soft rice noodles, fresh herbs, crunchy vegetables and juicy prawns – is one of the most interesting accompaniments for an aromatically balanced white wine. […]

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Albariño, Asian, Asian, Austria, Bowl, Burgundy, Chablis, France, Germany, Getariako Txakolina, Grüner Veltliner, Loire, Seafood, Burgundy melon, Moselle, Moselle, Muscadet, Mussels, Rías Baixas, Riesling, Salad, Salad, Seafood, Season, Sèvre et Maine, Spain, Spring, Summer, Txakoli, Uncategorized, Vegetables, Wachau, Wine pairing

Radish salad with scallops and wasabi vinaigrette

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Radish salad with scallops and wasabi vinaigrette on a dark slate plate, Muscadet white wine glass, sushi bar setting
23
Apr

Spring with a Japanese twist – spicy, fresh, irresistible Finding the right wine pairing for a dish that brings Europe and Japan together on one plate is one of the most appealing tasks of modern cuisine. Wine with food here means finding a wine that understands the sharp, mustardy spice of the wasabi, appreciates the […]

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Albariño, Austria, Burgundy, Chablis, Champagne, France, Spring, Gallura, Grüner Veltliner, Italy, Loire, Seafood, Mussels, Mussels, Rías Baixas, Sancerre, Sardinia, Sauvignon Blanc, Seafood, Season, Spain, Spring, Uncategorized, Vermentino, Wachau, Wine pairing

Green asparagus with scallops and pea puree

Posted on by Foodie
Green asparagus with scallops and pea puree on a cream-colored plate, Pouilly-Fumé white wine glass, Parisian bistro setting
17
Apr

Spring from the sea – a combination with depth Finding the right wine pairing for scallops is one of the best tasks in the world of food pairing. In this case, wine with food means finding a wine that understands the iodine-sweet caramelization of a perfectly seared scallop, without losing the herbaceous intensity of the […]

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Alsace, Occasions, Austria, Burgundy, Chardonnay, Condrieu, Fish, Fish, France, Germany, Grüner Veltliner, Languedoc, Marlborough, Meursault, Mussels, Occasions, Palatinate, Pays d'Oc, Pinot Blanc, Poultry, Rheingau, Rhône, Riesling, Seafood, Season, Sparkling wine, Spring, Tart, Uncategorized, Vegetables, Viognier, Wachau, Wine and food, Wine pairing

White asparagus with scallops and vanilla butter sauce

Posted on by Foodie
White asparagus with golden-brown fried scallops and vanilla butter sauce on white porcelain, next to a champagne flute with crémant, Parisian bistro setting
09
Apr

Elegance on a plate – asparagus and scallops as a festive spring duet White asparagus with scallops is one of the most festive dishes of the asparagus season. Wine with food is dedicated here to a suitable wine accompaniment for a festive meal that can hardly be surpassed in its elegance. The tenderness of the […]

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