Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Chablis
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 7 years old.
This drink pairs well with 791 dishes:
Mushrooms, Vegetables, Pasta and Rice
Steamed potatoes salad with smoked salmon and dill
The richer the smoked salmon, more the wine must be marked by the acidity.
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Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
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Cheeses
Stinking bishop
United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.
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Shellfish and Seafood
Stuffed crab
Stuffed crab with bread and bacon.
Prefer a pairing with an unoaked wine.
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Mushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
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Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
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Shellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
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Seafish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Prefer a pairing with a wine under 3 years old.
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Cheeses
Sunset bay
United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
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Freshwater fish
Supreme of pike-perch with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Sauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Main courses
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
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