Food and wine pairing
Photo de Luke Gray (CC BY-SA 2.0)
https://www.flickr.com/photos/lukewes/4858027392/
Muscadet
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Aging potential (estimation) : 2 to 4 years old.
This drink pairs well with 554 dishes:
Shellfish and Seafood
Bay scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallop skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Shellfish and Seafood
Bay scallops with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Prefer a pairing with a young vintage.
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Shellfish and Seafood
Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Sauces
Béchamel sauce
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Sauces
Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
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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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Sauces
Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Sauces
Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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Mushrooms, Vegetables, Pasta and Rice
Blinis with caviar and cream
Prefer a pairing with a dry wine with mineral notes.
Prefer a pairing with a developed wine.
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Cold starters
Blinis with taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
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