Hermitage blanc

Freshwater fish

Pike fillets with beurre blanc sauce

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

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Freshwater fish

Pike quenelles

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Freshwater fish

Pike quenelles with beurre blanc sauce

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

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Freshwater fish

Pike quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Freshwater fish

Pike with beurre blanc sauce

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

Prefer a pairing with a wine aged 7 to 10 years old.

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Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

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

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Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

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Freshwater fish

Pike-perch quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

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

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Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Pork

Pork filet mignon with lemongrass

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Pork

Pork roast

Served hot.

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

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Main courses

Potato galette with black truffle

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

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Cured Meats

Poultry pâté

Served cold or at room temperature.

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

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Cured Meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Seafish

Provençal style shad

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Seafish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Pizza, Quiche, Tart, Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

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Main courses

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

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Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.

Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

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

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Food and wine pairing

Hermitage blanc

Synonyms

This drink pairs well with 274 dishes:

Pike fillets with beurre blanc sauce

Pike quenelles

Pike quenelles with beurre blanc sauce

Pike quenelles with Nantua sauce

Pike with beurre blanc sauce

Pike-perch fillets with cream sauce

Pike-perch quenelles with beurre blanc sauce

Pike-perch quenelles with Nantua sauce

Pike-perch with cream sauce

Poached fattened chicken with cream sauce

Pork filet mignon with lemongrass

Pork roast

Potato galette with black truffle

Poultry pâté

Poultry pâté with citrus fruit

Prawns

Prawns with mayonnaise

Provençal Bay scallops

Provençal scallops

Provençal style shad

Provençal-style tuna

Quiche

Ravioles du Dauphiné in black truffle broth

Rigotte de Condrieu