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Food and wine pairing ideas

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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:

Cheeses

Frinault

Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
Prefer a pairing with a young wine.
Prefer a pairing with an unoaked wine.
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Consommés, Broths and Soups

Garbure

Garbure
France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
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Cheeses

Garrotxa

Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
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Freshwater fish

Gefilte fish

Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
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