Sauvignon Blanc

← All Drinks

• ALMONDS (ESP. ROASTED)
• BAGNA CAUDA (ITALIAN GARLIC AIOLI WITH VEGETABLES)
• BASS (SEE ALSO STRIPED BASS AND OTHER MILD FISH, E.G., FLOUNDER, SEA BASS, SOLE)
• BAY LEAF
• BITTER FOODS AND DISHES (ANYTHING FROM ARUGULA TO GRILLED FOODS)
• BRANDADE (MASHED POTATOES AND SALT COD)
• BROCCOLI
• BROCCOLI RABE
• CAJUN CUISINE
• CARAWAY SEEDS
• CAULIFLOWER
• CELERY
• CHARCUTERIE (COLD SLICED MEATS)
• CHEESE, BRICK (AMERICAN COW'S MILK CHEESE)
• CHEESE, BUCHERON (FRENCH FRESH GOAT CHEESE)
• CHEESE, DERBY (BRITISH COW'S MILK CHEESE)
• CHEESE, FETA (GREEK SHEEP'S MILK CHEESE)
• CHEESE, GRUYERE (SWISS COW'S MILK CHEESE)
• CHEESE, PAVE AFFINOIS (FRENCH SOFT WHITE COW'S MILK CHEESE MADE WITHOUT ANIMAL RENNET)
• CHEESE, REBLOCHON (FRENCH UNPASTEURIZED COW'S MILK CHEESE)
• CHEESE, SELLES-SUR-CHER (FRENCH GOAT CHEESE, USUALLY SOLD AS ASH-COVERED DISKS)
• CHERVIL
• CHICKEN WITH ARTICHOKES
• COD (SEE ALSO SALT COD, HADDOCK)
• COLLARD, GREENS
• CREAM IN SAVORY DISHES AND SAUCES
• CUCUMBERS
• EGGS, DEVILED
• FISH WITH GINGER
• FISH WITH LEMON
• FISH, BLACKENED
• FISH, GEFILTE
• FISH, PAN-FRIED
• FISH, STEAMED
• FRIED FOODS
• GREEK CUISINE
• HADDOCK (SEE ALSO RECOMMENDATIONS FOR COD AND SMOKED HADDOCK)
• HARICOT VERTS (FRENCH GREEN BEANS)
• HERRING (SEE ALSO SMOKED FISH)
• HORSERADISH
• LIVER, CHICKEN (SEE ALSO PATÉ)
• MIDDLE EASTERN CUISINE
• MUSHROOMS AND MUSHROOM SAUCES
• MUSHROOMS, OYSTER
• MUSSELS WITH COCONUT MILK AND/OR SPICINESS
• OYSTERS, EAST COAST (E.G., BLUE POINTS OR MALPEQUES, WHICH TEND TO HAVE SMOOTH SHELLS AND TO BE LARGER, THINNER, LEANER, MILDER, AND SALTIER)
• PASTA WITH ARTICHOKES
• PASTA WITH MUSSELS
• PASTA WITH OLIVE OIL
• PASTA WITH TOMATOES, FRESH CRUSHED
• PASTA WITH VEGETABLES
• PIKE
• PIZZA WITH PEPPERS AND ONIONS
• POULTRY (SEE ALSO CHICKEN, CORNISH GAME HENS, GUINEA HENS, AND TURKEY)
• RADISHES
• RISOTTO WITH ASPARAGUS
• RISOTTO WITH HERBS
• RISOTTO WITH SEAFOOD
• SAGE
• SALAD, ASPARAGUS
• SALAD, BEET, WITH GOAT CHEESE
• SALAD, CRAB
• SALAD, GREEN, WITH GOAT CHEESE
• SALAD, VEGETABLE, GRILLED
• SALMON WITH DILL
• SALTY FOODS AND DISHES
• SAUCE, CLAM
• SAUCE, PONZU
• SEAFOOD COCKTAIL OR PLATEAU (I.E., PLATE OF COLD SEAFOOD)
• SEAFOOD IN GARLIC SAUCE
• SHELLFISH WITH MAYONNAISE-BASED SAUCE
• SHELLFISH, GRILLED
• SNAILS
• SOLE, DOVER
• SOUP, BEET (BORSCHT)
• SOUP, CREAM (E.G., CHICKEN, MUSHROOM, SEAFOOD)
• SOUP, CUCUMBER (COLD, WITH MINT OR OTHER HERBS)
• SOUP, PEA
• SOUP, SEAFOOD
• SOUP, SEAFOOD (BOUILLABAISSE)
• SOUP, SEAFOOD BISQUE OR CHOWDER (SEE ALSO SOUP, CLAM CHOWDER, SOUP, FISH CHOWDER, AND SOUP, LOBSTER BISQUE)
• SOUP, VEGETABLE
• SPRING
• STRIPED BASS (DELICATE, FLAKEY FISH AKA ROCKFISH)
• SWISS CHARD
• SWORDFISH WITH BACON
• SWORDFISH, ROASTED
• TABBOULEH (SEE ALSO MIDDLE EASTERN CUISINE)
• TAPENADE (PROVENCAL PASTE OF OLIVES, CAPERS, AND ANCHOVIES)
• TEMPURA (JAPANESE BATTERED AND FRIED VEGETABLES AND/OR SEAFOOD)
• TEMPURA, SEAFOOD
• THAI BASIL
• TROUT (SEE ALSO OTHER MILD FISH SUCH AS BASS, HALIBUT, ETC., AND SMOKED TROUT)
• TURKEY (SEE ALSO RECOMMENDATIONS FOR CHICKEN)
• VEAL, WIENER SCHNITZEL
• VEGETABLES WITH GOAT CHEESE
• VEGETABLES, STIR-FRIED
• YOGURT AND YOGURT SAUCES
• ZUCCHINI BLOSSOMS (ESP. FRIED)