Food and wine pairing
Photo de mari (CC BY 2.0)
https://www.flickr.com/photos/birdies-perch/409795835/
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:
Miscellaneous
Shrimp guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
> view all pairings
Pizza, Quiche, Tart, Pie
Sicilian pizza
Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).
> view all pairings
Seafish
Smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
> view all pairings
Seafish
Smoked salmon and potatoes
The richer the smoked salmon, more the wine must be marked by the acidity.
> view all pairings
Cold starters
Smoked salmon and shrimp 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.
> view all pairings
Cold starters
Smoked salmon aspic with Champagne
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.
> view all pairings
Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
> view all pairings
Appetizers and Amuse-bouches
Smoked salmon toast
The richer the smoked salmon, more the wine must be marked by the acidity.
> view all pairings
Miscellaneous
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Prefer a pairing according the side dish.
> view all pairings
Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
> view all pairings
Shellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view all pairings
Cheeses
Taupinette charentaise
France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.
> view all pairings
Shellfish and Seafood
Tellines mariniere with herbs
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view all pairings
Shellfish and Seafood
Tellines mariniere with thyme
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view all pairings