Food and wine pairing
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.
Aging potential (estimation) : 15 to 30 years.
This drink pairs well with 87 dishes:
Seafish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Sole with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cold starters
Spiny lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Shellfish and Seafood
Stuffed spiny lobster
Prefer a pairing based on the stuffing.
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Sauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Main courses
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
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Freshwater fish
Trout with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Hot Starters
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
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