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:
Desserts and Sweet Courses
Fontainebleau
Dessert made with fresh cow's milk cheese and whipped cream.
Prefer a regional pairing.
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Pizza, Quiche, Tart, Pie
Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
Prefer a pairing with a wine under 3 years old.
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Pizza, Quiche, Tart, Pie
Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
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Seafish
Fresh anchovies marinated in white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a regional pairing.
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Pizza, Quiche, Tart, Pie
Fresh goat cheese quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Seafish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
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Cold starters
Fresh Sainte-Maure cheese and pistachio terrine
Sainte-Maure : goat cheese.
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Shellfish and Seafood
Fried seafood
Prefer a pairing with a wine under 3 years old.
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Cheeses
Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
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Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Main courses
Galette with seafood
Galette : savory crepe.
Prefer a pairing with a wine under 3 years old.
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