Food and wine pairing
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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:
Shellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Sautéed scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
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Shellfish and Seafood
Sautéed scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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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.
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Shellfish and Seafood
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
Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Pizza, Quiche, Tart, Pie
Scallops and seafood tart with leek fondue
Prefer a pairing with a wine aged 2 to 3 years old.
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Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
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Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
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Shellfish and Seafood
scallops with lentils
Prefer a pairing with a wine aged 4 to 8 years old.
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