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:
Seafish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Poultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Seafish
Hake fillet with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Seafish
Halibut 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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Cheeses
Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with bloomy rind.
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Seafish
Herring with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Sauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
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Cheeses
Idiazábal ahumado
Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.
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Cheeses
Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
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Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
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Cheeses
Lake's Edge
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.
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Shellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Prefer a pairing with a young wine.
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Cheeses
Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
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Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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