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:
Seafish
Golden sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Seafish
Golden sea bream 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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Appetizers and Amuse-bouches
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
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Appetizers and Amuse-bouches
Gougères with Comté
Gougères stuffed with Comté cheese.
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Poultry
Greek grilled chicken
Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.
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Mushrooms, Vegetables, Pasta and Rice
Green asparagus risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with a wine of at least 5 years old.
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Sauces
Green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Miscellaneous
Grilled cheese
Hot sandwich on white bread with butter and cheese.
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Seafish
Grilled darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Pork
Grilled pig's trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Seafish
Grilled red mullet 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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