Food and wine pairing
Photo de jenny downing (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14298450945/
Anjou blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 3 years old.
Synonyms
- Anjou white wine
This drink pairs well with 287 dishes:
Salads
Tuna Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
Prefer a pairing with a dry wine.
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Poultry
Turkey cutlet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Prefer a pairing with a dry wine.
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Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
Prefer a pairing with a dry wine.
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Veal
Veal chop with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
Prefer a pairing with a dry wine.
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Veal
Veal escalope with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a dry wine.
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Veal
Veal Milanese
Milanesa : with a Parmesan breadcrumb crust.
Prefer a pairing with a dry wine.
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Hot Starters
Vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Prefer a pairing with the sauce or the garnish.
Prefer a pairing with a dry wine.
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Appetizers and Amuse-bouches
Warm oyster canapé
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Mushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette
Prefer a pairing with a dry wine.
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Mushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
Prefer a pairing with a dry wine.
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Veal
Wiener schnitzel
Veal coated in breadcrumbs and fried.
Prefer a pairing with a dry wine.
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Veal
Wiener schnitzel with anchovies and capers
Originally the Wiener schnitzel contained anchovies and capers.
Prefer a pairing with a dry wine.
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Veal
Wiener schnitzel with noisette potatoes
Pommes noisettes : potato balls fried in butter or oil.
Prefer a pairing with a dry wine.
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Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Prefer a pairing with a dry wine.
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Poultry
Young guinea fowl with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
Prefer a pairing with a dry wine.
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Rabbit
Young rabbit fillet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Prefer a pairing with a dry wine.
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Cold starters
Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
Prefer a pairing with a dry wine.
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Cold starters
Zucchini and smoked salmon terrine
Served cold.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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