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Food and wine pairing ideas

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Food and wine pairing

Bâtard-Montrachet

Photo de Andreas Kollegger (CC BY 2.0)
https://www.flickr.com/photos/kolleggerium/1423695848/

Bâtard-Montrachet

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 15 to 20 years old.

This drink pairs well with 121 dishes:

Main courses

Pork colombo

Pork colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
Prefer a pairing with a wine of at least 10 years old.
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Poultry

Pullet in demi deuil with Albufera sauce

Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
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Mushrooms, Vegetables, Pasta and Rice

Risotto

Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with the sauce or the garnish.
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