Wine and food pairing with recipes of Richelieu Pie
Find the best food and wine pairings with a recipe of Richelieu Pie. The ingredients in this recipe are usually butter, salt, olive oil, egg yolk, flour, water.
The best appellations to pair with a recipe of Richelieu Pie
- 1. Aconcagua ValleyAconcagua, Chile
- 2. AgreloMendoza, Argentina
- 3. BaroloPiémont, Italy
- 4. BierzoCastille-et-Léon, Spain
- 5. Bolgheri SuperioreToscane, Italy
- 6. CaliforniaUnited States
- 7. Campo de BorjaAragon, Spain
- 8. Colchagua ValleyCentral Valley, Chile
- 9. DouroDuriense, Portugal
- 10. EmpordàCatalogne, Spain
- 11. EvoraAlentejano, Portugal
- 12. GualtallaryMendoza, Argentina
- 13. HéraultVin de Pays, France
- 14. La ClapeLanguedoc-Roussillon, France
- 15. LanghePiémont, Italy
- 16. Lujan de CuyoMendoza, Argentina
- 17. MendozaArgentina
- 18. MeursaultBurgundy, France
- 19. Montefalco SagrantinoOmbrie, Italy
- 20. Montepulciano d'AbruzzoAbruzzes, Italy
- 21. Primitivo di ManduriaPouilles, Italy
- 22. Puente AltoCentral Valley, Chile
- 23. Puligny-MontrachetBurgundy, France
- 24. ToscaneItaly
- 25. TupungatoMendoza, Argentina
- 26. Uco ValleyMendoza, Argentina
- 27. VeronaVénétie, Italy
- 28. Vino da TavolaItaly
- 29. VénétieItaly
- 30. Walla Walla ValleyWashington, United States
The wines that pair with a recipe of Richelieu Pie
About Aperitif
An amuse-gueule or amuse-bouche is a prepared dish the size of a bite and can be eaten cold outside of meals as a snack, or to accompany an aperitif or a cocktail. Generally cooked by assembling ingredients of all kinds, mixing texture, flavors, colors, they are often presented on trays. You will find all sorts of preparations such as petits fours, tapas, mezzes or Zakouskis. Discover original food and wine pairings with amuse-bouche.
Similar Recipes and Wine Pairings
- Aperitif puff pastries with vire andouille sausage
- Bacon dates
- Bacon-gruyere-tomato cake
- Baguette filled with saint moret and ham
- Baked vegetable chips
- Basil and cherry tomato clafoutis
- Beetroot chips
- Black tapenade
- Cake with olives and bacon
- Cervelat in the alsatian style
- Chicken skewers with curry and lemon
- Chorizo puff pastry
- Christmas boots in knacki
- Codfish accras
- Cream of asparagus soup in verrines
- Delicious moroccan fritters
- Dried tomato, feta and green olive cake
- Emulsion of foie gras with pata negra
- Fake foie gras
- Goat's cheese sandwich with honey
- Kale chips
- Lili's gressins
- Palm trees for the aperitif!
- Parmesan crisps
- Pizza-style appetizer croissants
- Preparation of the olives (black olives in brine)
- Prunes with bacon
- Radicchio and pancetta rolls
- Roasted bananas with cured ham
- Salted muffins with bacon and grated cheese
- Samossa (india)
- Sardinade
- Seed crackers
- Toast with foie gras and gingerbread
- Tomato tartar
- Tuna wraps
- Tuna rillettes with st moret
- Tuna spread
- Tuna, tomato and olive cake
- Verrine of beetroot and lump roe
Food and Wine Pairing News
Decanter magazine latest issue: January 2022
Inside the January 2022 issue of Decanter Magazine: FEATURES: Aperitifs: how to do them well The art of starting it right, with drinks tips from Kate Hawkings Vintage preview: Chablis 2020 Andy Howard MW picks 33 of his top wines from a classic year in the region Producer profile: Château Angélus Jane Anson visits one of St-Emilion’s four finest grand cru classé estates Bordeaux & Burgundy vintages for Christmas Panos Kakaviatos & Charles Curtis MW select the perfect vintages and appe ...
Decanter magazine latest issue: March 2022
Inside the March 2022 issue of Decanter Magazine: FEATURES: New Spanish whites David Williams’ A to X guide to 10 key producers and wines in Spain’s developing white scene Making wine in Spain Self-confessed ‘nomadic winemaker’ Darren Smith on the irresistible allure of Spain Producer profile: Francisco Barona Driving tractors at 12, now making top Ribera del Duero. By Tim Atkin MW Vintage preview: northern Rhône 2020 Another hot year, but there is freshness and top quality to be found. Matt Wa ...
Behind LVMH’s Himalayan wine project: the villages of Ao Yun
It’s no easy task to establish a super-premium wine in an entirely new region, particularly when inviting potential retail partners or distributors to the vineyard involves journeying to a distant corner of the Himalayas in the outer reaches of the Yunnan province, southwestern China. For my journey, after four flights from Bordeaux to Shanghai, Chengdu then Shangri-La, it was a four-hour drive up through stunning mountain passes to the foothills (here, that means 2,200m above sea level) of the ...