Food and wine pairing
Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/3815845443/
Coteaux du Giennois blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 3 years old.
Synonyms
- Coteaux du Giennois white wine
This drink pairs well with 154 dishes:
Appetizers and Amuse-bouches
Vegetable samosa
Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.
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Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.
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Cheeses
Wabash Cannonball
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.
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Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Pizza, Quiche, Tart, Pie
White asparagus tart
Prefer a pairing with a young, fruity wine.
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Veal
Wiener schnitzel with anchovies and capers
Originally the Wiener schnitzel contained anchovies and capers.
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Cold starters
Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
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