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Food and wine pairing ideas

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Food and wine pairing

Auxey-Duresses blanc

Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/11891888666/

Auxey-Duresses blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 5 to 7 years old.

Synonyms

  • Auxey-Duresses white wine

This drink pairs well with 77 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."
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Seafish

Blanquette of monkfish with saffron

Blanquette of monkfish with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a wine aged 2 to 4 years old.
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Cheeses

Blue cheese

Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
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Shellfish and Seafood

Braised scallops

Braised scallops
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.
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Cheeses

Bresse bleu

Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses

Cambozola

Cambozola
Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
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