Food and wine pairing
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Crozes-Hermitage blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 3 to 6 years old.
Synonyms
- Crozes-Hermitage white wine
This drink pairs well with 215 dishes:
Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Main courses
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
Prefer a pairing with a wine of at least 3 years old.
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Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Prefer a pairing with a wine of at least 3 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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Seafish
Grilled pavé of salmon with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Prefer a pairing with a wine aged 2 to 5 years old.
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Pork
Grilled pig's trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Seafish
Grilled sea bream with a julienne of vegetable
Julienne : vegetables cut into batons.
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Seafish
Halibut fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Sauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Sauces
Kerkenaise sauce
Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.
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Shellfish and Seafood
Lobster à l’américaine
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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