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Food and wine pairing ideas

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Food and wine pairing

Saint-Joseph blanc

Photo de jean-louis Zimmermann (CC BY 2.0)
https://www.flickr.com/photos/jeanlouis_zimmermann/3500387233/

Saint-Joseph blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.

Synonyms

  • Saint-Joseph white wine

This drink pairs well with 312 dishes:

Seafish

Darne of salmon with beurre blanc sauce

Darne of salmon with beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a rich and oaky wine.
Pairing with a dominant Marsane grape.
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Cheeses

Dorset

Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Prefer a pairing with a wine of at least 5 years old.
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Poultry

Duck Apicius

Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with a wine of at least 3 years old.
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Eggs

Eggs mimosa

Eggs mimosa
Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).
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Seafish

Estocafic

Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
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Seafish

Estofinade

Estofinade
France. Massif Central. Aveyron.
Dish with stockfish, eggs, mashed potatoes with fresh cream and walnut oil.
Prefer a pairing with a young wine (2 years).
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Mushrooms, Vegetables, Pasta and Rice

Farcis

Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
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Hot Starters

Ficelle picarde

Ficelle picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese
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Main courses

Fish couscous

Fish couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the spices.
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Consommés, Broths and Soups

Frog legs soup

Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
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Cheeses

Garrotxa

Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
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