Food and wine pairing
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Pouilly-Fuissé
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 548 dishes:
Shellfish and Seafood
Braised scallops
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.
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Seafish
Braised sea bass with 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 aged 2 to 6 years old.
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Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Poultry
Bresse chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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Seafish
Brill with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
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Seafish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Miscellaneous
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).
Prefer a pairing with a young wine.
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Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Prefer a pairing with an unoaked wine.
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Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
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Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Cheeses
Charolais
France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
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Sauces
Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Hot Starters
Cheese soufflé
Served hot.
Prefer a pairing with a wine aged 2 to 6 years old.
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Poultry
Chich taouk
Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).
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