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Food and wine pairing ideas

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Food and wine pairing

Sancerre blanc

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/53046644816/

Sancerre blanc

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 5 years old.

Synonyms

  • Sancerre white wine

This drink pairs well with 794 dishes:

Seafish

Haddock tartare

Haddock tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine aged 1 to 5 years old.
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Seafish

Halibut and salmon ceviche

Halibut and salmon ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Seafish

Halibut ceviche

Halibut ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Seafish

Halibut crudo

Halibut crudo
Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.
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Cold starters

Ham aspic

Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
Prefer a pairing with an unoaked wine.
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Cheeses

Harbison

Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
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Cheeses

Hooligan

Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
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Cheeses

Humboldt Fog

Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
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Cheeses

Idyll gris

Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
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Cheeses

Kunik

Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
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Cheeses

Lake's Edge

Lake's Edge
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.
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