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Food and wine pairing ideas

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Food and wine pairing

Côtes de Bordeaux Saint-Macaire blanc

Photo de Anastasiia Rozumna (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-liquide-jaune-PLbmUz6Bcv0

Côtes de Bordeaux Saint-Macaire blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

Synonyms

  • Saint-Macaire Côtes de Bordeaux blanc
  • Saint-Macaire Côtes de Bordeaux white wine
  • Côtes de Bordeaux Saint-Macaire white wine

This drink pairs well with 15 dishes:

Cheeses

Ameribella

Ameribella
United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.
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Sauces

Americaine sauce

Americaine sauce
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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Cured Meats

Grenier médocain

Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
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Seafish

Monkfish in americaine sauce

Monkfish in americaine sauce
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."
> view all pairings

Cheeses

Oma

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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Seafish

Rollmops

Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.
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