Food and wine pairing
Photo de AJ Gulyas (CC BY 2.0)
https://www.flickr.com/photos/agfanclub/8962576985/
Cour-Cheverny sec
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 4 to 8 years old
Synonyms
- Cour-Cheverny sec
This drink pairs well with 113 dishes:
Main courses
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cold starters
Eggs Benedict and smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Main courses
Fish tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine aged 1 to 4 years old.
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Pizza, Quiche, Tart, Pie
Fougasse with Gruyère and bacon
Shortcrust filling with eggs and cream mixed with bacon.
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Seafish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Fried gudgeons
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
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Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
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Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Prefer a pairing with a wine aged 1 to 4 years old.
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Mushrooms, Vegetables, Pasta and Rice
Green asparagus risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Cured Meats
Grilled andouillette
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Grilled shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Grilled trout
Prefer a pairing with a wine aged 1 to 4 years old.
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