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Food and wine pairing ideas

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Food and wine pairing

Pouilly-Fuissé

Photo de Leif Kurth (CC BY 2.0)
https://www.flickr.com/photos/152376767@N03/37147686063/

Pouilly-Fuissé

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 548 dishes:

Shellfish and Seafood

Lobster parisienne

Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
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Shellfish and Seafood

Lobster Thermidor

Lobster Thermidor
Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.
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Seafish

Lox

Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
The richer the smoked salmon, more the wine must be marked by the acidity.
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Offal and tripe

Marseille pieds paquets

Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
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Seafish

Monkfish tartar

Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a young vintage.
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