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:
Main courses
Lobster raviole with Newburg sauce
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view all pairings
Salads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view all pairings
Shellfish and Seafood
Lobster salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view all pairings
Shellfish and Seafood
Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
> view all pairings
Shellfish and Seafood
Lobster turban civet with spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
> view all pairings
Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view all pairings
Shellfish and Seafood
Lobster with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
Prefer a pairing with a young wine.
> view all pairings
Shellfish and Seafood
Lobster with melted butter
Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.
> view all pairings
Veal
Lucullus veal cutlet
Veal cutlet wrapped by bacon or ham and melted cheese.
> view all pairings
Veal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
> view all pairings
Cheeses
Mâconnais
France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.
> view all pairings
Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
> view all pairings
Shellfish and Seafood
Marinated bay scallops with citrus fruits
Prefer a pairing with a young vintage.
> view all pairings
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
> view all pairings
Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
> view all pairings
Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
> view all pairings
Seafish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view all pairings
