Food and wine pairing
Photo de Lauren Nelson (CC BY 2.0)
https://www.flickr.com/photos/lulieboo/5635904137/
Anjou-Coteaux de la Loire
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 10 to 15 years old.
This drink pairs well with 36 dishes:
Seafish
Turbot with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Desserts and Sweet Courses
Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
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Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
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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.
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Veal
Wiener schnitzel with anchovies and capers
Originally the Wiener schnitzel contained anchovies and capers.
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Veal
Wiener schnitzel with noisette potatoes
Pommes noisettes : potato balls fried in butter or oil.
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