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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:

Sauces

Beurre noisette sauce

Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Sauces

Black butter sauce

Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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Veal

Blanquette de veau

Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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Poultry

Blanquette of chicken

Blanquette of chicken
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Seafish

Blanquette of monkfish

Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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

Blanquette of scallops with Noilly Prat

Blanquette of scallops with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
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Seafish

Blanquette of turbot

Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
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Poultry

Blanquette of turkey with almonds

Blanquette of turkey with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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

Boiled crab

Boiled crab
Crab cooked in a broth.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.
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Hot Starters

Bouchée à la reine

Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Prefer a pairing with the sauce or the garnish.
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