Food and wine pairing
Photo de barockschloss (CC BY 2.0)
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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:
Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Pork
Pork filet mignon with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 6 to 15 years old.
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Poultry
Pullet 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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Mushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with the sauce or the garnish.
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Poultry
Roasted capon 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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Shellfish and Seafood
Roasted lobster with vanilla
Prefer a pairing with a wine of at least 10 years old.
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Veal
Roasted rack of veal with cream and morels
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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Shellfish and Seafood
Roasted spiny lobster
Prefer a pairing with a wine aged 6 to 15 years old.
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Seafish
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
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Veal
Roasted veal chop with tarragon
Prefer a pairing with a wine aged 6 to 15 years old.
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Shellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
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Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 6 to 15 years old.
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Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Scallops with porcini
Prefer a pairing with a wine aged 6 to 15 years old.
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Shellfish and Seafood
Scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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