Food and wine pairing
Photo de Thomas Quine (CC BY 2.0)
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Marsannay blanc
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Aging potential (estimation) : 3 to 8 years old.
Synonyms
- Marsannay white wine
This drink pairs well with 73 dishes:
Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Sauces
Normandy sauce (fish)
Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).
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Sauces
Parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
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Seafish
Pavé of salmon a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Seafish
Pavé of salmon with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Sauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.
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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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Cold starters
Pike mousse with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Freshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
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Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Freshwater fish
Pike 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 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 with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
Prefer a pairing with a wine of at least 3 years old.
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Poultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Hot Starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
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Shellfish and Seafood
Razor shell with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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