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Food and wine pairing ideas

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Food and wine pairing

Criots-Bâtard-Montrachet

Photo de Andreas Kollegger (CC BY 2.0)
https://www.flickr.com/photos/kolleggerium/1423672880/

Criots-Bâtard-Montrachet

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 6 years.
Aging potential (estimation) : 15 to 30 years.

This drink pairs well with 87 dishes:

Sauces

Perigourdine sauce

Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Poultry

Pullet in demi deuil with Albufera sauce

Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
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Mushrooms, Vegetables, Pasta and Rice

Risotto

Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with the sauce or the garnish.
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