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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:

Condiments

Curry

Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
Prefer a pairing with a dry wine.
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Sauces

Devil sauce

Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
Prefer a pairing with a dry wine.
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Cheeses

Dorset

Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Prefer a pairing with a dry wine.
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Cheeses

Durrus

Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Prefer a pairing with a dry wine.
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Freshwater fish

Eel in green sauce

Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
Prefer a pairing with a dry wine.
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Main courses

Eel matelote

Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Prefer a pairing with a dry wine.
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Poultry

Fattened chicken in salt crust

Fattened chicken in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine of at least 2 years old.
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Cold starters

Fish aspic

Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Main courses

Fondue savoyarde

Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine of at least 2 years old.
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Pizza, Quiche, Tart, Pie

Fouace angevine

Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
Prefer a pairing with a dry wine.
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Cheeses

Foxglove

Foxglove
United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.
Prefer a pairing with a dry wine.
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