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:
Shellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Mushrooms, Vegetables, Pasta and Rice
Crayfish risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Shellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
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Appetizers and Amuse-bouches
Crescent dogs
Sausage filled with cheese, wrapped in puff pastry.
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Cheeses
Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
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Sauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
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Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
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Hot Starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry
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Cured Meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
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Seafish
Duo of John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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