Food and wine pairing
Photo de alison fayre (CC BY 2.0)
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Pessac-Léognan blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 5 to 10 years old and more for a classed growth.
Synonyms
- Pessac-Léognan white wine
This drink pairs well with 291 dishes:
Seafish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
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Seafish
Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Seafish
Sole with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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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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Shellfish and Seafood
Spiny lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Cold starters
Spiny lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Appetizers and Amuse-bouches
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
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Shellfish and Seafood
Spiny lobster Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
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Cold starters
Spiny lobster with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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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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Seafish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
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