Food and wine pairing
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Cheverny blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 4 years old.
Synonyms
- Cheverny white wine
This drink pairs well with 199 dishes:
Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Prefer a pairing with a wine under 3 years old.
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Shellfish and Seafood
Lobster with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Marinated herring dieppoise
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
Prefer a pairing with a wine under 3 years old.
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Sauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Sauces
Mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Salads
Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Seafish
Monkfish tail with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Shellfish and Seafood
Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Shellfish and Seafood
Moules mariniere pot
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Salads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
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Cheeses
Olivet bleu
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.
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Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
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Salads
Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
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Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
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Seafish
Pavé of salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine under 3 years old.
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Seafish
Pavé of salmon with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice
Pickled vegetables
Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.
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Freshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine under 3 years old.
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