Pouilly-Fumé

Seafish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Salt-crusted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Eggs

Sardine omelette

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Shellfish and Seafood

Sautéed bay scallops

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Shellfish and Seafood

Sautéed bay scallops with citrus fruits

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Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

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Poultry

Sautéed chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

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Shellfish and Seafood

Sautéed scallops

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Shellfish and Seafood

Sautéed scallops with citrus fruits

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Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Seafish

Sautéed sea bass

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Seafish

Sautéed sea bass fillets

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Offal and tripe

Sautéed veal sweetbreads

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Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 1 to 4 years old.

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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.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Lemon sauce : lemon, olive oil.

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Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Shellfish and Seafood

Scallop fricassee with fresh cream

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallop skewers with grapefruit sauce

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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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Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

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Shellfish and Seafood

Scallops gratin

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Food and wine pairing

Pouilly-Fumé

Synonyms

This drink pairs well with 636 dishes:

Salmon with sorrel sauce

Salt-crusted sea bass with beurre blanc sauce

Sardine omelette

Sautéed bay scallops

Sautéed bay scallops with citrus fruits

Sautéed chanterelles

Sautéed chicken supreme

Sautéed scallops

Sautéed scallops with citrus fruits

Sautéed scallops with lemon butter

Sautéed sea bass

Sautéed sea bass fillets

Sautéed veal sweetbreads

Sautéed veal sweetbreads with cream sauce

Scallop carpaccio

Scallop carpaccio with a lemon sauce

Scallop ceviche

Scallop fricassee with fresh cream

Scallop sashimi

Scallop skewers with grapefruit sauce

Scallop tartare

Scallops a la nage

Scallops breton style

Scallops gratin