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
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Mushrooms, Vegetables, Pasta and Rice
Black truffle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Shellfish and Seafood
Blanquette of bay scallop blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
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Seafish
Blanquette of monkfish with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Seafish
Blanquette of salmon
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Shellfish and Seafood
Blanquette of scallops with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
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Seafish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Shellfish and Seafood
Bordeaux style Bay scallops
Bordeaux : shallots, parsley and white wine.
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Shellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
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Hot Starters
Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Prefer a pairing with the sauce or the garnish.
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Seafish
Braised salmon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Shellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Offal and tripe
Braised veal sweetbreads with crayfish
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Offal and tripe
Braised veal sweetbreads with perigourdine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Offal and tripe
Braised veal sweetbreads with spices
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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