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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:

Cured Meats

Rillauds

Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
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Cured Meats

Rillettes

Rillettes
Pork meat slowly cooked over low heat in its own fat.
Served cold.
Prefer a pairing with a wine aged 1 to 5 years old.
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Cured Meats

Rillons

Rillons
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.
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Seafish

Roasted sea bass with gravy

Roasted sea bass with gravy
Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).
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Cheeses

Robiola 3 latti

Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
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Cheeses

Rocamadour

Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
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Seafish

Rollmops

Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.
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