Hermitage blanc

Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

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Cold starters

Fish pâté

Served hot.

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Offal and tripe

Flambéed veal kidney

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Mushrooms, Vegetables, Pasta and Rice

Fresh pasta with black truffle

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Shellfish and Seafood

Fresh sea urchin

Eaten raw with lemon.

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Main courses

Galette with chicken

Galette : savory crepe.

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Main courses

Galette with chicken and mushrooms

Galette : savory crepe.

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Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.

Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Prefer a pairing with a wine aged 5 to 8 years old.

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Freshwater 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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Appetizers and Amuse-bouches

Goat cheese toast with honey and thyme

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Seafish

Golden sea bream with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Main courses

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Prefer a pairing with a wine of at least 6 years old.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Grilled crab

Prefer a pairing with a wine of at least 8 years old.

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Shellfish and Seafood

Grilled crab claws

Prefer a pairing with a wine of at least 8 years old.

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Shellfish and Seafood

Grilled lobster

Prefer a pairing with a wine of at least 8 years old.

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Seafish

Grilled pavé of salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Prefer a pairing with a wine aged 2 to 8 years old.

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Seafish

Grilled red mullet

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Seafish

Grilled salmon

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Seafish

Grilled salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Prefer a pairing with a wine aged 2 to 8 years old.

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Seafish

Grilled salmon with herbs

Prefer a pairing with a wine aged 2 to 8 years old.

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Shellfish and Seafood

Grilled scallops with lemongrass

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Sauces

Hollandaise sauce

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

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Seafish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Food and wine pairing

Hermitage blanc

Synonyms

This drink pairs well with 274 dishes:

Fish in a shell with mayonnaise

Fish pâté

Flambéed veal kidney

Fresh pasta with black truffle

Fresh sea urchin

Galette with chicken

Galette with chicken and mushrooms

Gaston Gérard chicken

Gefilte fish

Goat cheese toast with honey and thyme

Golden sea bream with beurre blanc sauce

Gratin dauphinois with black truffle

Green asparagus risotto

Grilled crab

Grilled crab claws

Grilled lobster

Grilled pavé of salmon with béarnaise sauce

Grilled red mullet

Grilled salmon

Grilled salmon with béarnaise sauce

Grilled salmon with herbs

Grilled scallops with lemongrass

Hollandaise sauce

John Dory with sorrel sauce