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Food and wine pairing ideas

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Food and wine pairing

Bordeaux blanc

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/53348512660/

Bordeaux blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

Synonyms

  • Bordeaux white wine

This drink pairs well with 222 dishes:

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Poultry

Lemon chicken

Lemon chicken
Piece of chicken marinated in lemon before cooking.
Pairing with a blending wine from Sauvignon and Sémillon.
Prefer a pairing with a young wine (1-2 years).
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Cheeses

Lincoln log

Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Lobster a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Sauces

Marinière sauce

Marinière sauce
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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Salads

Mesclun

Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Shellfish and Seafood

Mouclade

Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
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Shellfish and Seafood

Moules marinière

Moules marinière
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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