Food and wine pairing
Photo de jean-louis Zimmermann (CC BY 2.0)
https://www.flickr.com/photos/jeanlouis_zimmermann/3500390537/
Montlouis sur Loire sec
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 15 years old.
Synonyms
- Montlouis sur Loire dry
This drink pairs well with 306 dishes:
Cheeses
Ada's Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
> view all pairings
Sauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
> view all pairings
Cured Meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
> view all pairings
Appetizers and Amuse-bouches
Antipasti
« before the meal »
Prefer a pairing according the side dish.
> view all pairings
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view all pairings
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view all pairings
Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a regional pairing.
> view all pairings
Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view all pairings
Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view all pairings
Shellfish and Seafood
Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view all pairings
Shellfish and Seafood
Bay scallops with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view all pairings
Shellfish and Seafood
Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view all pairings
Cheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
> view all pairings
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view all pairings
Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
> view all pairings
Seafish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a young wine.
> view all pairings
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view all pairings