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:
Shellfish and Seafood
Braised scallops
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.
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Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
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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).
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Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Prefer a pairing with an unoaked wine.
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Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
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Mushrooms, Vegetables, Pasta and Rice
Carrots Vichy
Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.
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Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
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Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Sauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
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Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Main courses
Chicken tajine with curry
Tajine : stew of vegetables, fish or meat.
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Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
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Seafish
Cod 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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