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Food and wine pairing ideas

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Food and wine pairing

Reuilly blanc

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52850220682/

Reuilly blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

Synonyms

  • Reuilly white wine

This drink pairs well with 298 dishes:

Cured Meats

Andouille de Guémené

Andouille de Guémené
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Prefer a pairing with a wine under 3 years old.
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Cured Meats

Andouille de Jargeau

Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Prefer a pairing with a wine under 3 years old.
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Cured Meats

Andouille sausage

Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Prefer a pairing with a wine under 3 years old.
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Seafish

Balik salmon

Balik salmon
Balik : smoked salmon from a fillet cut from the back of the salmon.
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a wine under 3 years old.
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Sauces

Beurre noisette sauce

Beurre noisette sauce
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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Cheeses

Bijou

Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Sauces

Black butter sauce

Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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Veal

Blanquette de veau

Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
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