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Food and wine pairing ideas

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Food and wine pairing

Château-Grillet

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https://unsplash.com/fr/photos/deux-verres-de-vin-sur-une-table-yATS80aqVmM

Château-Grillet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 8 years.
Aging potential (estimation) : 15 to 20 years old.

This drink pairs well with 60 dishes:

Sauces

Americaine sauce

Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Cold starters

Aspic

Aspic
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

Braised monkfish with curry sauce

Braised monkfish with curry 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.
Curry sauce : velouté curry and cream.
Prefer a pairing with a off-dry wine.
Prefer a pairing with a wine aged 8 to 15 years old.
> view all pairings

Cold starters

Chicken aspic

Chicken aspic
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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Poultry

Chicken supreme with curry sauce

Chicken supreme with curry sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.
Prefer a pairing with a off-dry wine.
Prefer a pairing with a wine aged 8 to 15 years old.
> view all pairings

Sauces

Curry sauce

Curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a off-dry wine.
Prefer a pairing with a wine aged 8 to 15 years old.
> view all pairings