Food and wine pairing
Photo de tuchodi (CC BY 2.0)
https://www.flickr.com/photos/tuchodi/17797099145/
Bouzeron
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 3 to 7 years old.
This drink pairs well with 58 dishes:
Cold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Seafish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Prefer a pairing with a wine aged 2 to 4 years old.
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Miscellaneous
Snail cassolette
Cassolette : individual container for presenting a dish.
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Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
Prefer a pairing with a wine aged 2 to 4 years old.
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Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Prefer a pairing with a wine aged 1 to 3 years old.
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Freshwater fish
Trout almondine
Prefer a pairing with a wine aged 2 to 4 years old.
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