Wine and food pairing with recipes of Pan-fried abalone
Find the best food and wine pairings with a recipe of Pan-fried abalone. The ingredients in this recipe are usually butter, salt, pepper, abalone.
The best appellations to pair with a recipe of Pan-fried abalone
- 1. ChampagneFrance
- 2. Champagne Grand CruChampagne, France
- 3. Champagne Grand Cru 'Aÿ'Champagne, France
- 4. Champagne Grand Cru 'Ambonnay'Champagne, France
- 5. Champagne Grand Cru 'Avize'Champagne, France
- 6. Champagne Grand Cru 'Chouilly'Champagne, France
- 7. Champagne Grand Cru 'Le Mesnil-sur-Oger'Champagne, France
- 8. Champagne Premier CruChampagne, France
- 9. DouroDuriense, Portugal
- 10. EvoraAlentejano, Portugal
- 11. FranciacortaLombardia, Italy
- 12. MeursaultBurgundy, France
- 13. PfalzGermany
- 14. Puligny-MontrachetBurgundy, France
- 15. Recioto della ValpolicellaVeneto, Italy
- 16. RheinhessenGermany
- 17. RiojaSpain
- 18. Südtirol - Alto AdigeTrentino-Alto-Adige, Italy
- 19. TrentoTrentino-Alto-Adige, Italy
- 20. VenetoItaly
- 21. WachauWeinland, Austria
- 22. WiltingenMosel, Germany
The wines that pair with a recipe of Pan-fried abalone
About Shellfish
The term "seafood" covers all edible marine organisms that are not fish. Known for their delicate flavour and nutritional benefits, seafood is eaten according to the season. Seafood includes crustaceans, molluscs, gastropods, bivalves and cephalopods.
Similar Recipes and Wine Pairings
- raoul's bouillabaisse
- American style lobster tails, great chef style
- Blanquette of shrimps
- Calamari with chorizo
- Cassoulet of the sea
- Chicken chop suey
- Creamy tomato squid
- Cuttlefish a la plancha
- Cuttlefish rust from my grandmother in sète
- Fried squid
- Marinated mussels with parsley
- Marinated shrimp sautéed asian style
- Marmite dieppoise
- Mie goreng
- Mussels provençal style (garlic and peppers)
- Mussels with bleu de bresse
- Mussels with camembert cheese
- Mussels with roquefort cheese
- Mussels with beer
- Mussels with rosemary and barbecue
- Paella de marisco (seafood paella)
- Provencal aïoli
- Real swiss fondue
- Rice with seafood
- Scallops in coral sauce
- Scallops on a bed of leeks
- Scallops with chorizo sauce
- Scupion (small cuttlefish) in hot sauce
- Shrimp in coconut milk curry
- Shrimp with cream and fettuccine
- Shrimp with oyster sauce
- Spaghetti with clams
- Spaghetti with squid ink (italy)
- Tagliatelle with scallops
- Traditional tunisian couscous
- Waterzooï of the sea
- Cuttlefish with cider
- Jambalaya (louisiana)
- Periwinkles - the perfect cook!
- Small cuttlefish with parsley