Food and wine pairing
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Beaujolais blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 3 to 5 years old.
Synonyms
- Beaujolais white wine
This drink pairs well with 153 dishes:
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Desserts and Sweet Courses
Bugnes lyonnaises
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses
Caerphilly
United Kingdom. Wales.
Pressed and uncooked cheese made from cow's milk with a natural rind.
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Salads
Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
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Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
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Appetizers and Amuse-bouches
Carolines with ham
Puffs stuffed with bechamel and ham.
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Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
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Cheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
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Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
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Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Poultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
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Main courses
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
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Mushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
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Consommés, Broths and Soups
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).
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Seafish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
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Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
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