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Food and wine pairing ideas

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Food and wine pairing

Anjou blanc

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.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

Synonyms

  • Anjou white wine

This drink pairs well with 287 dishes:

Sauces

Beurre noisette sauce

Beurre noisette sauce
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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Sauces

Black butter sauce

Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Prefer a pairing with a dry wine.
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Veal

Blanquette de veau

Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine of at least 2 years old.
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Seafish

Blanquette of monkfish

Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a dry wine.
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Pork

Boudin blanc

Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Offal and tripe

Braised veal sweetbreads

Braised veal sweetbreads
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a dry wine.
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Appetizers and Amuse-bouches

Breadsticks

Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Prefer a pairing with a dry wine.
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Sauces

Bretonne sauce

Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
Prefer a pairing with a dry wine.
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Seafish

Brill with Normandy sauce

Brill with Normandy sauce
Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).
Prefer a pairing with a dry wine.
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Appetizers and Amuse-bouches

Casse-museau

Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Prefer a pairing with a dry wine.
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Cheeses

Chabichou

Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Charloe

Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Prefer a pairing with a dry wine.
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