Pouilly-Vinzelles

Seafish

Golden 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 3 years old.

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Seafish

Grilled brill

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Shellfish and Seafood

Grilled crab

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Shellfish and Seafood

Grilled crab claws

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

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Salads

Grilled goat crottin salad

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Shellfish and Seafood

Grilled lobster

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Freshwater fish

Grilled pike-perch

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Seafish

Grilled red mullet 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 3 years old.

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Seafish

Grilled salmon

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Seafish

Grilled sea bass

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled 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 3 years old.

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Seafish

Grilled sea bass with fennel

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Grilled sea bass with fennel and 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 3 years old.

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Seafish

Grilled sole

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Seafish

Grilled tuna steak 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 3 years old.

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Seafish

Grilled turbot

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Seafish

Grilled turbot 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 3 years old.

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Cheeses

Hafod

United Kingdom. Wales.

Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.

Ripening : 10 to 18 months.

Prefer a pairing with a young wine.

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Seafish

Hake fillet with meunière sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Hake 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 3 years old.

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Seafish

Hake with meunière sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Food and wine pairing