Food and wine pairing
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Languedoc blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Languedoc white wine
This drink pairs well with 260 dishes:
Hot Starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Cold starters
Shrimp 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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Miscellaneous
Shrimp guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Prefer a pairing with an unoaked wine.
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Shellfish and Seafood
Small oysters
Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.
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Cheeses
Smoked Gubbeen
Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Prefer a pairing with a developed wine.
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Cheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
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Seafish
Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
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Seafish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
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Seafish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Shellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
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Cold starters
Spiny lobster 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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Shellfish and Seafood
Stuffed mussels
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine under 4 years old.
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Appetizers and Amuse-bouches
Stuffed olives
Prefer a pairing based on the stuffing.
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Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
Prefer a pairing with a wine under 4 years old.
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