Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Muscadet Sèvre et Maine 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 175 dishes:
Seafish
Smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
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Seafish
Smoked salmon and potatoes
The richer the smoked salmon, more the wine must be marked by the acidity.
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Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
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Miscellaneous
Spring roll
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
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Shellfish and Seafood
Steamed Bay scallops
Steam or stew : Steaming in a container closed by a lid.
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Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
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Cheeses
Stinking bishop
United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.
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Shellfish and Seafood
Stuffed crab
Stuffed crab with bread and bacon.
Prefer a pairing with an unoaked wine.
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Seafish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
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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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Main courses
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
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Shellfish and Seafood
Tellines mariniere with thyme
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
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
Tellines with garlic
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
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