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Food and wine pairing ideas

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Food and wine pairing

Graves de Vayres blanc sec

Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/2907545110/

Graves de Vayres blanc sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 88 dishes:

Cold starters

Fish aspic

Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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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.
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Sauces

Gribiche sauce

Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Seafish

Halibut ceviche

Halibut ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Salads

Mesclun

Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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