Food and wine pairing
Photo de Deidre Woollard (CC BY 2.0)
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Pernand-Vergelesses blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 3 to 8 years old.
Synonyms
- Pernand-Vergelesses white wine
This drink pairs well with 96 dishes:
Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
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Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cold starters
Pike mousseline with crayfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
Prefer a pairing with a wine aged 1 to 3 years old.
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Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Pork
Pork filet mignon with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 1 to 3 years old.
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Shellfish and Seafood
Prawns with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 1 to 3 years old.
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Shellfish and Seafood
Roasted spiny lobster
Prefer a pairing with a wine aged 1 to 3 years old.
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Veal
Roasted veal chop with tarragon
Prefer a pairing with a wine aged 1 to 3 years old.
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Miscellaneous
Salmon guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
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Seafish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Shellfish and Seafood
Scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Cold starters
Scallop sashimi
Sashimi : thin slices of raw fish or shellfish.
Prefer a pairing with a young wine.
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Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 1 to 3 years old.
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Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Scallops with porcini
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses
Schlossberger
Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.
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Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.
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Seafish
Sea bream in parchment with fennel
Prefer a pairing with a wine aged 1 to 3 years old.
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