Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/25110858631/
Pouilly-Fumé
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Aging potential (estimation) : 3 to 8 years old.
Synonyms
- Blanc Fumé de Pouilly
This drink pairs well with 636 dishes:
Cheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Cheeses
Ada's Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
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Cured Meats
Andouille de Guémené
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cured Meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cured Meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cured Meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Artic char a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a regional pairing.
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Consommés, Broths and Soups
Asparagus velouté
Velouté : soup enriched with fresh cream and egg yolk.
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Cold starters
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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Seafish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
Prefer a pairing with a wine under 4 years old.
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Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Shellfish and Seafood
Baked oysters with spinach
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish
Baked smoked haddock in cream sauce
Prefer a pairing with a wine aged 1 to 4 years old.
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