Mâcon blanc

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

> view all pairings

Veal

Veal chop in parchment

> view all pairings

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Veal

Veal chop with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

> view all pairings

Veal

Veal escalope with chanterelles

> view all pairings

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

> view all pairings

Veal

Veal paupiettes

> view all pairings

Veal

Veal roast

> view all pairings

Veal

Veal shank with vegetables

> view all pairings

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Prefer a pairing with a wine aged 1 to 3 years old.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

> view all pairings

Cheeses

Veigadarte

Spain. Castile and León.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.

Ripening : 4 weeks.

> view all pairings

Offal and tripe

Venetian calf's liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

> view all pairings

Cheeses

Wabash Cannonball

United States. Indiana.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Ripening : 7 to 10 days.

> view all pairings

Cheeses

Warm Crottin de Chavignol toast

> view all pairings

Shellfish and Seafood

Whelk tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view all pairings

Shellfish and Seafood

Whelks with mayonnaise

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

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Prefer a pairing with a wine aged 1 to 3 years old.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

> view all pairings

Veal

Wiener schnitzel

Veal coated in breadcrumbs and fried.

> view all pairings

Veal

Wiener schnitzel with anchovies and capers

Originally the Wiener schnitzel contained anchovies and capers.

> view all pairings

Veal

Wiener schnitzel with noisette potatoes

Pommes noisettes : potato balls fried in butter or oil.

> view all pairings

Food and wine pairing

Mâcon blanc

Synonyms

This drink pairs well with 434 dishes:

Veal chop Foyot

Veal chop in parchment

Veal chop with cream sauce

Veal chop with Normandy sauce

Veal escalope with chanterelles

Veal escalope with cream sauce

Veal Milanese

Veal paupiettes

Veal roast

Veal shank with vegetables

Veal sweetbreads with financiere sauce

Vegetable macédoine with mayonnaise

Vegetable pannequet with fresh herbs

Veigadarte

Venetian calf's liver

Wabash Cannonball

Warm Crottin de Chavignol toast

Whelk tartare

Whelks with mayonnaise

White asparagus with langoustines

White asparagus with mousseline sauce

Wiener schnitzel

Wiener schnitzel with anchovies and capers

Wiener schnitzel with noisette potatoes