Food and wine pairing
Photo de Leif Kurth (CC BY 2.0)
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Muscadet Sèvre et Maine
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 133 dishes:
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
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Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
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Seafish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
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Cheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Prefer a regional pairing.
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Cheeses
Chavroux
Fresh cheese made from pasteurized goat’s milk.
Prefer a regional pairing.
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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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Cheeses
Claquebitou
France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.
Prefer a regional pairing.
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Shellfish and Seafood
Cockles mariniere
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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Seafish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
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Sauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
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Cold starters
Eggs Benedict and smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
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Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
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