Food and wine pairing
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Saint-Aubin blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Aging potential (estimation) : 8 to 12 years old.
Synonyms
- Saint-Aubin white wine
This drink pairs well with 229 dishes:
Seafish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Sauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.
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Poultry
Duck foie gras
Served cold.
Prefer a pairing with a wine aged 4 to 8 years old.
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Poultry
Fattened chicken en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 4 to 8 years old.
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Poultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Prefer a pairing with a wine aged 4 to 8 years old.
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Sauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
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Cold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
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Seafish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a pairing with a young vintage.
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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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Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Prefer a pairing with a wine aged 4 to 8 years old.
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Shellfish and Seafood
Grilled lobster
Prefer a pairing with a wine aged 4 to 8 years old.
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Shellfish and Seafood
Grilled lobster over vine shoots
Prefer a pairing with a wine aged 4 to 8 years old.
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Seafish
Grilled pavé of salmon with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Prefer a pairing with a wine aged 4 to 8 years old.
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Seafish
Grilled salmon with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Prefer a pairing with a wine aged 4 to 8 years old.
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