Food and wine pairing
Photo de Megan Cole (CC BY 2.0)
https://www.flickr.com/photos/megs_pics/5032292050/
Chassagne-Montrachet blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 4 to 6 years old.
Synonyms
- Chassagne-Montrachet white wine
This drink pairs well with 401 dishes:
Hot Starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
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Shellfish and Seafood
Shrimp with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Veal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
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Seafish
Smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
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Seafish
Smoked salmon and potatoes
The richer the smoked salmon, more the wine must be marked by the acidity.
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Cold starters
Smoked salmon aspic with Champagne
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
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Sole goujonnettes with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Seafish
Sole with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Sole with beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Seafish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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