Food and wine pairing
Photo de jean-louis Zimmermann (CC BY 2.0)
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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:
Cold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Cheeses
Selles-sur-Cher
France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.
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Shellfish and Seafood
Shrimp tempura
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
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Cheeses
Smoked Gubbeen
Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
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Cheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
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Seafish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Mushrooms, Vegetables, Pasta and Rice
Spaghetti carbonara
Italy. Lazio.
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Shellfish and Seafood
Spiny lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Shellfish and Seafood
Spiny lobster à l’américaine
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."
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Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
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