Food and wine pairing
Photo de Paul Aloe (CC BY 2.0)
https://www.flickr.com/photos/paulaloe/148138443/
Montrachet
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 15 to 30 years old and more.
This drink pairs well with 117 dishes:
Cold starters
Lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Shellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Shellfish and Seafood
Lobster Newberg
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Main courses
Lobster raviole with Newburg sauce
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Salads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Shellfish and Seafood
Lobster turban civet with spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
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Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Lobster with melted butter
Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.
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Seafish
Monkfish in 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."
Prefer a pairing with a wine aged 4 to 15 years old.
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Pizza, Quiche, Tart, Pie
Morel mushroom pie
Prefer a pairing with a wine aged 4 to 15 years old.
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Sauces
Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Prefer a pairing with a wine aged 4 to 15 years old.
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Sauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Cold starters
Pike mousseline with crayfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
Prefer a pairing with a wine aged 4 to 15 years old.
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Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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