Food and wine pairing
Photo de AJ LEON (CC BY 2.0)
https://www.flickr.com/photos/ajleon/6189531223/
Montagny
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 5 years old.
This drink pairs well with 157 dishes:
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Shellfish and Seafood
Prawns with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Pizza, Quiche, Tart, Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
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Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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Poultry
Roasted duck with turnips
Prefer a pairing with a wine under 4 years old.
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Veal
Roasted rack of veal with chanterelles
Prefer a pairing with a wine under 4 years old.
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Cheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
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Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
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Seafish
Salt-crusted sea bass
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with an old vintage.
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Offal and tripe
Sautéed veal sweetbreads with chanterelle
Prefer a pairing with a wine under 4 years old.
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Veal
Sauteed veal with mushrooms
Prefer a pairing with a wine under 4 years old.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Shellfish and Seafood
Scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Seafish
Sea bass with horn of plenty in parchment
Prefer a pairing with an old vintage.
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