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:
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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Salads
Smoked salmon salad
The richer the smoked salmon, more the wine must be marked by the acidity.
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Appetizers and Amuse-bouches
Smoked salmon toast
The richer the smoked salmon, more the wine must be marked by the acidity.
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Appetizers and Amuse-bouches
Smoked salmon toast with a drizzle of lemon juice
The richer the smoked salmon, more the wine must be marked by the acidity.
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Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
Prefer a pairing with a young wine.
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Hot Starters
Snails puff pastry
Dish made with puff pastry.
Prefer a pairing with a young wine.
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Cheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
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Seafish
Sole fillets with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Seafish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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