Hermitage blanc

Poultry

Stuffed capon with black truffle

Prefer a pairing with a wine of at least 5 years old.

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

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Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

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Shellfish and Seafood

Stuffed squid with rice

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Main courses

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

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Freshwater fish

Stuffed trout with almonds

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Seafish

Stuffed turbot with morel mushrooms

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Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Poultry

Tarragon chicken

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Appetizers and Amuse-bouches

Tastou

France. Occitania. Lot.

Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.

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Freshwater fish

Trout almondine

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Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Seafish

Turbot with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Seafish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Prefer a pairing with a wine aged 4 to 8 years old.

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Poultry

Turkey with chestnut

Prefer a pairing with a developed wine.

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Veal

Veal chop with cream and morels

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Prefer a pairing with an oaky wine.

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Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Prefer a pairing with an oaky wine.

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Veal

Veal escalope with cream sauce and morels

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Prefer a pairing with an oaky wine.

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Veal

Veal escalope with cream sauce and mushrooms

Prefer a pairing with an oaky wine.

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Veal

Veal filet mignon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Prefer a pairing with an oaky wine.

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Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Prefer a pairing with an oaky wine.

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Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

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Food and wine pairing

Hermitage blanc

Synonyms

This drink pairs well with 274 dishes:

Stuffed capon with black truffle

Stuffed crab

Stuffed spiny lobster

Stuffed squid with rice

Stuffed tomatoes

Stuffed trout with almonds

Stuffed turbot with morel mushrooms

Supreme sauce

Tagliatelle with black truffle

Tapas

Tarragon chicken

Tastou

Trout almondine

Trout with meunière sauce

Turbot with hollandaise sauce

Turbot with mousseline sauce

Turkey with chestnut

Veal chop with cream and morels

Veal chop with cream and mushrooms

Veal escalope with cream sauce and morels

Veal escalope with cream sauce and mushrooms

Veal filet mignon with forestière sauce

Veal grenadine with morel cream sauce

Veal kidney with cream sauce