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Food and wine pairing ideas

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Food and wine pairing

Pouilly-Vinzelles

Photo de TNS Sofres (CC BY 2.0)
https://www.flickr.com/photos/124561666@N02/14374807966/

Pouilly-Vinzelles

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 242 dishes:

Cheeses

Jeffs' Select Gouda

Jeffs' Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Prefer a pairing with a young wine.
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Cheeses

Kunik

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

Langoustine carpaccio

Langoustine carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cold starters

Lobster aspic

Lobster 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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Shellfish and Seafood

Lobster Bellevue

Lobster Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
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Shellfish and Seafood

Lobster parisienne

Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
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