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Food and wine pairing

Graves blanc

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.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

Synonyms

  • Graves white wine

This drink pairs well with 720 dishes:

Main courses

Lobster raviole with Newburg sauce

Lobster raviole with Newburg sauce
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Lobster risotto with saffron
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
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

Lobster Thermidor

Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
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

Lobster with linden butter

Lobster with linden butter
Linden butter sauce : creamed linden infusion, reduced, then buttered.
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

Lobster with melted butter

Lobster with melted butter
Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Seafish

Lox

Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
The richer the smoked salmon, more the wine must be marked by the acidity.
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