Food and wine pairing
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Pouilly-Vinzelles
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Aging potential (estimation) : 3 to 5 years old.
This drink pairs well with 242 dishes:
Shellfish and Seafood
Prawns with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Seafish
Provençal-style tuna
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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Rabbit
Rabbit with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 1 to 3 years old.
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Feathered game
Roast quail with white grapes
Prefer a pairing with a wine aged 1 to 3 years old.
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Seafish
Roasted John Dory 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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Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Freshwater fish
Roasted pike-perch 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
Roasted 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 3 years old.
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Seafish
Roasted 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
Roasted sea bass with fennel
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
Prefer a pairing with a young wine.
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Cheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
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Cheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.
Prefer a pairing with a young wine.
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Seafish
Salmon and sea bass 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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Seafish
Salmon and tuna 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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Cold starters
Salmon 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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Seafish
Salmon 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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Seafish
Salmon in parchment 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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