Food and wine pairing
Photo de eflon (CC BY 2.0)
https://www.flickr.com/photos/eflon/3680040605/
Corton Grand cru blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 15 to 30 years old and more.
Synonyms
- Corton Grand cru white
This drink pairs well with 66 dishes:
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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Shellfish and Seafood
Spiny lobster à l’américaine
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
Spiny lobster 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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Appetizers and Amuse-bouches
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
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Sauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Freshwater fish
Trout with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Seafish
Turbot with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
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Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
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Rabbit
Young rabbit fillet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
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