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:
Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view all pairings
Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
White asparagus with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Prefer a pairing with a wine over 4 years old.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
Prefer a pairing with a wine over 4 years old.
> view all pairings
Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view all pairings
Cheeses
Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
> view all pairings
Feathered game
Young partridge casserole
Prefer a pairing with a developed wine.
> view all pairings
Cold starters
Zucchini and smoked salmon terrine
Served cold.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Pizza, Quiche, Tart, Pie
Zwiebelkuchen
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
Prefer a regional pairing.
> view all pairings