Food and wine pairing
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Premières côtes de Bordeaux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 66 dishes:
Cheeses
Grayson
United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.
Pairing with a dominant Sémillon grape.
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Sauces
Mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Seafish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
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Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Pairing with a dominant Sémillon grape.
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Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
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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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Veal
Rack of veal with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine over 4 years old.
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Cheeses
Sawtooth
United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.
Pairing with a dominant Sémillon grape.
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Shellfish and Seafood
Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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