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Food and wine pairing ideas

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Food and wine pairing

Bienvenues-Bâtard-Montrachet

Photo de Andreas Kollegger (CC BY 2.0)
https://www.flickr.com/photos/kolleggerium/1423667754/

Bienvenues-Bâtard-Montrachet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.

This drink pairs well with 89 dishes:

Sauces

Albufera sauce

Albufera sauce
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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Cold starters

Aspic

Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Seafish

Braised salmon

Braised salmon
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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Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braised veal sweetbreads with perigourdine sauce
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.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Poultry

Duck dodine

Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
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Cold starters

Egg aspic

Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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