Food and wine pairing
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Fiefs Vendéens Mareuil blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Fiefs Vendéens Mareuil white wine
This drink pairs well with 131 dishes:
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
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Shellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
Prefer a pairing with a young wine.
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Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
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Miscellaneous
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).
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Salads
Caux-style salad
Potato-based salad with diced ham, chervil, watercress, and a cream and apple cider vinegar dressing.
Prefer a pairing with a lively and fruity wine.
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Consommés, Broths and Soups
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).
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Shellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Shellfish and Seafood
Clam fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Shellfish and Seafood
Clams with mariniere sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Sauces
Cocktail sauce
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
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