Food and wine pairing
Photo de AJ LEON (CC BY 2.0)
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Pouilly-sur-Loire
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 5 years old.
This drink pairs well with 167 dishes:
Seafish
Haddock tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine under 3 years old.
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Cheeses
Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
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Cheeses
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
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Shellfish and Seafood
Langoustines with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
Prefer a pairing with a wine under 3 years old.
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Salads
Lentil salad with haddock
Prefer a pairing with a wine under 3 years old.
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Salads
Lentil salad with smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a wine under 3 years old.
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Shellfish and Seafood
Lobster fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Prefer a pairing with a wine of at least 2 years old.
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Mushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
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Salads
Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Salads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
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Shellfish and Seafood
Mixed seafood grill
Prefer a pairing with a wine under 3 years old.
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Cheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
Serve with the less mature cheeses.
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Shellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
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Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Serve with the less mature cheeses.
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Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
Prefer a pairing with a wine under 3 years old.
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