Food and wine pairing
Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/11891459824/
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:
Miscellaneous
Croque-madame
Grilled ham and cheese sandwich with fried egg or poached egg on top.
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Miscellaneous
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Salads
Dandelion salad with lardons
Dandelion salad with diced bacon and sometimes soft-boiled egg.
Prefer a pairing with a wine aged 1 to 3 years old.
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Eggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
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Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
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Pizza, Quiche, Tart, Pie
Fougasse with Gruyère and bacon
Shortcrust filling with eggs and cream mixed with bacon.
Prefer a pairing with a wine with mineral notes.
Prefer a pairing with a wine aged 1 to 2 years old.
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Shellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).
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Consommés, Broths and Soups
French onion soup gratinee
Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.
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Cheeses
Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
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Consommés, Broths and Soups
Frog legs velouté
Velouté : soup with cream and egg yolk added.
Prefer a pairing with a wine aged 1 to 3 years old.
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Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Cheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.
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