Pouilly-Loché

Seafish

Salmon tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a young wine.

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Seafish

Salmon tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a young wine.

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Seafish

Salmon with beurre blanc sauce

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

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

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Seafish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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.

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

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Seafish

Sautéed monkfish cheeks

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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.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallop carpaccio with citrus

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 lemon

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 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 tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a young wine.

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Pizza, Quiche, Tart, Pie

Scallops and seafood tart with leek fondue

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Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallops with leek fondue

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Seafish

Sea bass and leek fondue

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Seafish

Sea bass fillets with beurre blanc sauce

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

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

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Seafish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.

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

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

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Seafish

Sea bass with beurre blanc sauce

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

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

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Seafish

Sea bass with coconut milk

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Seafish

Sea bass with fennel

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

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Seafish

Sea bream tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a young wine.

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Seafish

Sea bream with beurre blanc sauce

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

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

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Seafish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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

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Food and wine pairing

Pouilly-Loché

This drink pairs well with 248 dishes:

Salmon tartare with citrus

Salmon tartare with herbs

Salmon with beurre blanc sauce

Salt-crusted sea bass

Salt-crusted sea bass with beurre blanc sauce

Sautéed monkfish cheeks

Scallop carpaccio with a lemon sauce

Scallop carpaccio with citrus

Scallop carpaccio with lemon

Scallop ceviche

Scallop tartare with citrus

Scallops and seafood tart with leek fondue

Scallops skewers with a lemon sauce

Scallops with a lemon sauce

Scallops with leek fondue

Sea bass and leek fondue

Sea bass fillets with beurre blanc sauce

Sea bass supreme with beurre blanc sauce

Sea bass with beurre blanc sauce

Sea bass with coconut milk

Sea bass with fennel

Sea bream tartare with lime

Sea bream with beurre blanc sauce

Sea bream with meunière sauce