Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52885857925/
Picpoul de Pinet
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 3 years old.
This drink pairs well with 151 dishes:
Seafish
Fresh anchovies marinated in white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young wine with a good acidity.
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Pizza, Quiche, Tart, Pie
Fresh goat cheese quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Prefer a pairing with a wine under 3 years old.
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Shellfish and Seafood
Fried squid rings
Prefer a pairing with a wine under 3 years old.
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Cheeses
Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
Prefer a pairing with an unoaked wine.
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Shellfish and Seafood
Fritto misto
Fried seafood and vegetables.
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled cod with white wine
Prefer a pairing with the wine used in the dish.
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Seafish
Grilled sea bass fillets with maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Seafish
Grilled sea bass with anise
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled sea bass with anise and braised fennel
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine under 3 years old.
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