Meursault blanc

Seafish

Braised sea bass with fennel

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.

> view all pairings

Offal and tripe

Braised veal sweetbreads with crayfish

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.

> view all pairings

Veal

Braised veal tendron

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.

> view all pairings

Seafish

Brandade

Brandade : mixture of fish and olive oil.

> view all pairings

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.

Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

> view all pairings

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

> view all pairings

Seafish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

> view all pairings

Seafish

Brill with Normandy sauce

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

> view all pairings

Seafish

Brill with sorrel sauce

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

> view all pairings

Cheeses

Brillat-Savarin with black truffle

> view all pairings

Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

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

Prefer a pairing with a young wine.

> view all pairings

Shellfish and Seafood

Butter-seared scallops

> view all pairings

Cheeses

Buttermilk blue

United States. Wisconsin.

Blue cheese made from raw cow's milk with a natural rind.

Ripening : 2 months.

> view all pairings

Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.

Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.

Ripening : 2 weeks.

> view all pairings

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

> view all pairings

Cheeses

Cambozola

Germany. Allgäu.

Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 6 to 8 weeks.

> view all pairings

Seafish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

> view all pairings

Appetizers and Amuse-bouches

Carolines with ham

Puffs stuffed with bechamel and ham.

> view all pairings

Miscellaneous

> view all pairings

Cheeses

Chällerhocker

Switzerland. Saint-Gall.

Pressed and cooked cheese made from cow's milk with a washed rind

Ripening : 8 to 12 months.

> view all pairings

Food and wine pairing

Meursault blanc

Synonyms

This drink pairs well with 614 dishes:

Braised sea bass with fennel

Braised veal sweetbreads with crayfish

Braised veal tendron

Brandade

Bresse bleu

Bresse chicken with cream sauce

Bretonne sauce

Brill with dieppoise sauce

Brill with Normandy sauce

Brill with sorrel sauce

Brillat-Savarin with black truffle

Burgundy snails in cassolette

Butter-seared scallops

Buttermilk blue

Caillou du Rhône

Calf’s brain with black butter

Cambozola

Capon in a salt crust

Carolines with ham

Caviar

Caviar and crab meat

Cep omelette

Chabichou

Chällerhocker