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Food and wine pairing

Arbois blanc

Photo de PipO_esperger (CC BY 2.0)
https://www.flickr.com/photos/25824635@N08/6852597132/

Arbois blanc

Still white wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

Synonyms

  • Arbois white wine

This drink pairs well with 61 dishes:

Sauces

Americaine sauce

Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Ascutney Mountain

Ascutney Mountain
United States. Vermont.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 8 to 10 months.
Pairing with a blending wine from Chardonnay and Savagnin.
Prefer a pairing with a wine with an oxidative note.
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Eggs

Aumale scrambled eggs

Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
Pairing with a blending wine from Chardonnay and Savagnin.
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Salads

Autumn salad

Autumn salad
Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…
Pairing with a blending wine from Chardonnay and Savagnin.
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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.
Pairing with a blending wine from Chardonnay and Savagnin.
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Freshwater fish

Blanquette of zander

Blanquette of zander
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.
Pairing with a blending wine from Chardonnay and Savagnin.
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Hot Starters

Bouchée à la reine

Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Prefer a pairing with the sauce or the garnish.
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Seafish

Bourride

Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Pairing with a blending wine from Chardonnay and Savagnin.
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Main courses

Chicken rice pilaf

Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
Pairing with a blending wine from Chardonnay and Savagnin.
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Seafish

Cotriade

Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Pairing with a blending wine from Chardonnay and Savagnin.
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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.
Pairing with a blending wine from Chardonnay and Savagnin.
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Seafish

Estocafic

Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
Pairing with a blending wine from Chardonnay and Savagnin.
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Main courses

Fish tartare

Fish tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Pairing with a blending wine from Chardonnay and Savagnin.
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Main courses

Fondue fribourgeoise

Fondue fribourgeoise
Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).
Pairing with a blending wine from Chardonnay and Savagnin.
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