Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
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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:
Seafish
Cod with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Cold starters
Cold lobster bavarois
Cold starter with coral and lobster coulis in jelly.
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Cold starters
Cold seafood in a shell
Cold dish made of mixed diced vegetables (macédoine) with seafood, salad, and mayonnaise, served in a scallop shell.
Prefer a pairing with a wine aged 1 to 4 years old.
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Main courses
Corn dog
Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.
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Main courses
Cottage cheese pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
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Seafish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
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Cold starters
Crab 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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Cold starters
Crab aspic with herbs
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.
Prefer a pairing with an unoaked wine.
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Shellfish and Seafood
Crab aumoniere
Crab meat cooked in filo pastry.
Prefer a pairing with an unoaked wine.
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Cold starters
Crab pâté
Served cold.
Prefer a pairing with a wine aged 1 to 4 years old.
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Shellfish and Seafood
Crayfish 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
Crayfish a la nage with a lemon sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.
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