Food and wine pairing
Photo de jenny downing (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/2575307729/
Graves blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Graves white wine
This drink pairs well with 720 dishes:
Salads
Grapefruit salmon with smoked salmon
Prefer a pairing with a developed wine.
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Cured Meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
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Seafish
Grilled brill
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 2 years old.
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Shellfish and Seafood
Grilled crab
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood
Grilled crab claws
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood
Grilled lobster
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood
Grilled lobster over vine shoots
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Shellfish and Seafood
Grilled lobster with lemon
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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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 4 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 red mullet with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Grilled salmon a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Seafish
Grilled 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 4 years old.
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