Food and wine pairing
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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:
Shellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Sautéed scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
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Shellfish and Seafood
Sautéed scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
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Cheeses
Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Shellfish and Seafood
Scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Shellfish and Seafood
Scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallop carpaccio with dill and basil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Shellfish and Seafood
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallop terrine
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
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