Marsannay blanc

Seafish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Prefer a pairing with a young, fruity wine.

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Sauces

Beurre blanc sauce

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

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Cheeses

Bijou

United States. Vermont.

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

Ripening : 2 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

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Seafish

Braised salmon

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine of at least 3 years old.

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Poultry

Bresse fattened chicken with fresh cream

Prefer a pairing with a wine of at least 3 years old.

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Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

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Poultry

Casseroled fattened chicken

Prefer a pairing with a wine of at least 3 years old.

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Seafish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Seafish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.

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

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Cured Meats

Duck terrine

Served cold or at room temperature.

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Prefer a pairing with a wine of at least 3 years old.

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Consommés, Broths and Soups

Fish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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

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Consommés, Broths and Soups

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Sauces

Garlic butter

Garlic butter : butter with garlic.

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Main courses

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

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Shellfish and Seafood

Grilled langoustine

Scampi : langoustine without head.

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Seafish

Grilled sea bream with fennel

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Hot Starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Prefer a pairing with a young wine.

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Seafish

Monkfish coloured with saffron

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Seafish

Monkfish Mediterranean-style with saffron

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Seafish

Monkfish tail with beurre blanc sauce

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

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Pizza, Quiche, Tart, Pie

Morel mushroom pie

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Food and wine pairing

Marsannay blanc

Synonyms

This drink pairs well with 73 dishes:

Basquaise-style tuna

Beurre blanc sauce

Bijou

Blinis with salmon and shirred eggs

Braised salmon

Bresse chicken with cream sauce

Bresse fattened chicken with fresh cream

Burgundy snails in cassolette

Casseroled fattened chicken

Cod with mousseline sauce

Darne of salmon with sorrel sauce

Duck terrine

Fattened chicken en vessie

Fish a la nage with beurre blanc sauce

Fish a la nage with saffron

Garlic butter

Gratin dauphinois

Grilled langoustine

Grilled sea bream with fennel

Langoustine raviole

Monkfish coloured with saffron

Monkfish Mediterranean-style with saffron

Monkfish tail with beurre blanc sauce

Morel mushroom pie