Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Saint-Péray

Photo de 400ad (CC BY-SA 2.0)
https://www.flickr.com/photos/41305072@N03/3810829459/

Saint-Péray

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 8 years old.

This drink pairs well with 118 dishes:

Shellfish and Seafood

Squid in american sauce

Squid in american sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
> view all pairings

Cheeses

St. Albans

St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Serve with the less mature cheeses.
> view all pairings

Seafish

Tuna carpaccio

Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Pairing with a dominant Marsane grape.
> view all pairings

Cold starters

Zakuski

Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
> view all pairings