Food and wine pairing
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.
Aging potential (estimation) : 5 to 7 years old.
Synonyms
- Auxey-Duresses white wine
This drink pairs well with 77 dishes:
Feathered game
Quail salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Shellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
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Seafish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Sea bass with orange sauce
Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Seafish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Mushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
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Freshwater fish
Supreme of pike-perch with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Main courses
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
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Freshwater fish
Trout tartare and green asparagus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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