Food and wine pairing

Photo de Megan Cole (CC BY 2.0)
https://www.flickr.com/photos/megs_pics/5032267926/

Saint-Aubin Premier cru blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 10 to 15 years old.

Synonyms

Saint-Aubin premier cru white

This drink pairs well with 12 dishes:

Meals families

Cold starters (1)

Freshwater fish (2)

Miscellaneous (2)

Mushrooms, Vegetables, Pasta and Rice (2)

Shellfish and Seafood (5)

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Prefer a pairing with a rich and oaky wine.

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

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Miscellaneous

Frog legs with garlic butter

Garlic butter : butter with garlic.

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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

Grilled eel with garlic and herbs

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

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Freshwater fish

Pike-perch with chanterelles

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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