Food and wine pairing
Photo de AJ LEON (CC BY 2.0)
https://www.flickr.com/photos/ajleon/16205855817/
Muscadet Côtes de Grandlieu sur lie
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Aging potential (estimation) : 2 to 5 years old.
This drink pairs well with 27 dishes:
Shellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
Prefer a pairing with a developed wine.
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Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Shellfish and Seafood
Clams with mariniere sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Prefer a pairing with a developed wine.
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Shellfish and Seafood
Clams with spinach
Prefer a pairing with a developed wine.
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Shellfish and Seafood
Clams with white wine on the grill
Prefer a pairing with a developed wine.
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Cheeses
Creamy Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
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Shellfish and Seafood
Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Shellfish and Seafood
Moules mariniere pot
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Cold starters
Oyster and mussel tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Oyster tempura
Tempura : japanese speciality. Fritter of seafood or vegetables.
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Shellfish and Seafood
Oysters with shallots and vinegar
Prefer a pairing with a developed wine.
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Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Main courses
Sea tartiflette
Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.
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Main courses
Tartiflette with Mont d'or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
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