Food and wine pairing
Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/5069104030/
Côtes de Bordeaux Blaye blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Blaye Côtes de Bordeaux blanc
- Blaye Côtes de Bordeaux white wine
- Côtes de Bordeaux Blaye white wine
This drink pairs well with 86 dishes:
Mushrooms, Vegetables, Pasta and Rice
Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Shellfish and Seafood
Langoustine tartare with oysters
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Lobster a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Seafish
Mackerel in white wine
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Shellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Shellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Cheeses
Oma
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.
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Shellfish and Seafood
Oysters
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Shellfish and Seafood
Oysters au gratin
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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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.
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Freshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Freshwater fish
Pike quenelles
Prefer a pairing with a young (1 to 2 years old) with a good acidity.
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Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Pork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
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Pork
Pork chop with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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