Food and wine pairing
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Saint-Péray
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 8 years old.
This drink pairs well with 118 dishes:
Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Plaice with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Shellfish and Seafood
Provençal Bay scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Shellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Shellfish and Seafood
Razor shell with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
Serve with the less mature cheeses.
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Cheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Serve with the less mature cheeses.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Seafish
Sea bream ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Pairing with a dominant Marsane grape.
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Mushrooms, Vegetables, Pasta and Rice
Seafood lasagna
Prefer a pairing with a wine of at least 2 years old.
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Mushrooms, Vegetables, Pasta and Rice
Seafood linguine
Prefer a pairing with a wine of at least 2 years old.
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Mushrooms, Vegetables, Pasta and Rice
Seafood pasta
Prefer a pairing with a wine of at least 2 years old.
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Cold starters
Smoked bass and smoked salmon mille-feuille
Prefer a pairing with a wine of at least 2 years old.
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Cold starters
Smoked fish platter
Prefer a pairing with a wine of at least 2 years old.
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