Food and wine pairing
Photo de Naotake Murayama (CC BY 2.0)
https://www.flickr.com/photos/naotakem/25848823471/
Haut-Poitou blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Haut-Poitou white wine
This drink pairs well with 89 dishes:
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
> view all pairings
Appetizers and Amuse-bouches
Antipasti
« before the meal »
Prefer a pairing according the side dish.
> view all pairings
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
> view all pairings
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view all pairings
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view all pairings
Cheeses
Capri lézéen
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.
> view all pairings
Cheeses
Carré du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.
> view all pairings
Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
> view all pairings
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
> view all pairings
Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view all pairings
Cold starters
Chicken 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.
> view all pairings
Seafish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
> view all pairings
Shellfish and Seafood
Cockles and persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view all pairings
Seafish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
> view all pairings
Cold starters
Crab mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Prefer a pairing with a wine with mineral notes.
> view all pairings
Cold starters
Crab mayonnaise salad
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Prefer a pairing with a wine with mineral notes.
> view all pairings
Miscellaneous
Croque-madame
Grilled ham and cheese sandwich with fried egg or poached egg on top.
> view all pairings
Miscellaneous
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
> view all pairings
