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:
Pizza, Quiche, Tart, Pie
Smoked salmon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Appetizers and Amuse-bouches
Smoked salmon toast
The richer the smoked salmon, more the wine must be marked by the acidity.
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Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
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Hot Starters
Snails puff pastry
Dish made with puff pastry.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
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Seafish
Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
Prefer a pairing with a young wine (1-2 years).
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Seafish
Sole 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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Seafish
Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Prefer a pairing with a wine aged 1 to 4 years old.
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Seafish
Sole fillets with mushroom sauce
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
Prefer a pairing with a young wine (1-2 years).
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Seafish
Sole 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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Seafish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
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Seafish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
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Cold starters
Spiny lobster with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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