Food and wine pairing
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Chevalier-Montrachet
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 15 to 20 years old and more.
This drink pairs well with 122 dishes:
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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Poultry
Duck foie gras
Served cold.
Prefer a pairing with a wine aged 6 to 15 years old.
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Cold starters
Egg 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
Fattened chicken en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 6 to 15 years old.
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Poultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Prefer a pairing with a wine aged 6 to 15 years old.
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Poultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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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Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Prefer a pairing with a wine aged 6 to 15 years old.
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Freshwater fish
Grilled eel
Prefer a pairing with a wine aged 6 to 15 years old.
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Shellfish and Seafood
Grilled lobster
Prefer a pairing with a wine aged 6 to 15 years old.
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Shellfish and Seafood
Grilled lobster over vine shoots
Prefer a pairing with a wine aged 6 to 15 years old.
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Seafish
Grilled pavé of salmon with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Prefer a pairing with a wine aged 6 to 15 years old.
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Seafish
Grilled salmon with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Prefer a pairing with a wine aged 6 to 15 years old.
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Seafish
Grilled sea bream with fennel
Prefer a pairing with a wine aged 6 to 15 years old.
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