Food and wine pairing
Photo de Gary J. Wood (CC BY-SA 2.0)
https://www.flickr.com/photos/garyjwood/16179258400/
Saint-Véran
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 4 to 8 years old.
This drink pairs well with 466 dishes:
Cheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
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Sauces
Paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
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Appetizers and Amuse-bouches
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
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Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.
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Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish
Pavé of 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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Seafish
Pavé of salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
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Cheeses
Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
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Freshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Freshwater fish
Pike-perch roast with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 1 to 4 years old.
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Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
