Food and wine pairing
Photo de Jen Arrr (CC BY-SA 2.0)
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Bourgogne Aligoté
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 3 to 5 years old.
This drink pairs well with 360 dishes:
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
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Cold starters
Fish 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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Appetizers and Amuse-bouches
Fish fritters with tartare sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Prefer a pairing with a wine under 3 years old.
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Cold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
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Freshwater fish
Fish quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Main courses
Fish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
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Main courses
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
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Desserts and Sweet Courses
Fontainebleau
Dessert made with fresh cow's milk cheese and whipped cream.
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Cheeses
Foxglove
United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.
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Seafish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
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