Food and wine pairing
Photo de Martin Krolikowski (CC BY 2.0)
https://www.flickr.com/photos/martinkrolikowski/6234732027/
Quincy
Still white wine(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 4 to 10 years old.
This drink pairs well with 470 dishes:
Shellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
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Seafish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Rabbit
Young rabbit fillet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
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Cold starters
Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
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Cold starters
Zucchini and smoked salmon terrine
Served cold.
Prefer a pairing with a wine under 3 years old.
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