Saint-Véran

Freshwater fish

Trout 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

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from raw goat's milk.

Ripening : 2 weeks.

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Pizza, Quiche, Tart, Pie

Tuna pizza

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Seafish

Turbot 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

Turbot 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

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Prefer a pairing with a wine aged 1 to 3 years old.

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Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

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Cheeses

Twig farm goat tomme

United States. Vermont.

Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.

Ripening : 3 to 5 months.

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Cheeses

Vacherin Mont-d'or

Switzerland. Vaud.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 17 to 25 days.

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Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

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Veal

Veal paupiettes with fresh cream

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Veal

Veal roast

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Veal

Veal shank with vegetables

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Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Prefer a pairing with a wine aged 1 to 4 years old.

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Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

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Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

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Cheeses

Veigadarte

Spain. Castile and León.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.

Ripening : 4 weeks.

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Offal and tripe

Venetian calf's liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

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Cheeses

Warm Crottin de Chavignol toast

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Appetizers and Amuse-bouches

Warm goat cheese toast

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Shellfish and Seafood

Whelk tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Food and wine pairing

Saint-Véran

This drink pairs well with 466 dishes:

Trout with meunière sauce

Truffe du Périgord

Tuna pizza

Turbot fillets with beurre blanc sauce

Turbot with beurre blanc sauce

Turbot with mousseline sauce

Turkey supreme with cream sauce

Twig farm goat tomme

Vacherin Mont-d'or

Veal chop with cream sauce

Veal Marengo

Veal Milanese

Veal paupiettes with fresh cream

Veal roast

Veal shank with vegetables

Veal sweetbreads with financiere sauce

Vegetable macédoine with mayonnaise

Vegetable pannequet with fresh herbs

Veigadarte

Venetian calf's liver

Warm Crottin de Chavignol toast

Warm goat cheese toast

Whelk tartare

Whelks with mayonnaise