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Food and wine pairing ideas

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Food and wine pairing

Chevalier-Montrachet

Photo de barockschloss (CC BY 2.0)
https://www.flickr.com/photos/barockschloss/26633403225/

Chevalier-Montrachet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 6 years.
Aging potential (estimation) : 15 to 20 years old and more.

This drink pairs well with 122 dishes:

Sauces

Albufera sauce

Albufera sauce
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
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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 salmon

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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Offal and tripe

Braised veal sweetbreads with morels

Braised veal sweetbreads with morels
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.
Prefer a pairing with a wine of at least 10 years old.
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Offal and tripe

Braised veal sweetbreads with perigourdine sauce

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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Shellfish and Seafood

Crayfish a la nage

Crayfish a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Prefer a pairing with a wine aged 6 to 15 years old.
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Shellfish and Seafood

Crayfish a la nage with beurre blanc sauce

Crayfish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 6 to 15 years old.
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