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:
Pork
Pork filet mignon with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 4 to 8 years old.
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Cold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
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Hot Starters
Ravioles with snails
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Poultry
Roasted capon 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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Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Freshwater fish
Roasted pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
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Shellfish and Seafood
Roasted spiny lobster
Prefer a pairing with a wine aged 4 to 8 years old.
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Seafish
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
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Veal
Roasted veal chop with tarragon
Prefer a pairing with a wine aged 4 to 8 years old.
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Seafish
Salmon a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Miscellaneous
Salmon guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
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