Sancerre blanc

Seafish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Prefer a pairing with a wine under 3 years old.

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Cheeses

San Andreas

United States. California.

Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.

Ripening : 4 months minimum.

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Cheeses

Santranges

France. Centre-Val de Loire. Cher.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 4 weeks.

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Eggs

Sardine omelette

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Shellfish and Seafood

Sautéed bay scallops

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Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

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Poultry

Sautéed duck foie gras wih citrus

Served hot.

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Shellfish and Seafood

Sautéed scallops with citrus fruits

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Shellfish and Seafood

Sautéed shrimp

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Seafish

Sautéed sole fillets

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Offal and tripe

Sautéed veal kidney

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Offal and tripe

Sautéed veal sweetbreads

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Offal and tripe

Sautéed veal sweetbreads in butter

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Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a young wine with mineral notes.

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Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Shellfish and Seafood

Scallop 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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Salads

Scallop salad

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Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

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Shellfish and Seafood

Scallop tartare

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

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Shellfish and Seafood

Scallop tartare with citrus

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

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Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

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Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

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Food and wine pairing

Sancerre blanc

Synonyms

This drink pairs well with 794 dishes:

Salmon with sorrel sauce

San Andreas

Santranges

Sardine omelette

Sautéed bay scallops

Sautéed chanterelles

Sautéed duck foie gras wih citrus

Sautéed scallops with citrus fruits

Sautéed shrimp

Sautéed sole fillets

Sautéed veal kidney

Sautéed veal sweetbreads

Sautéed veal sweetbreads in butter

Sautéed veal sweetbreads with cream sauce

Scallop carpaccio with citrus

Scallop ceviche

Scallop salad

Scallop skewers with béarnaise sauce

Scallop skewers with coral sauce

Scallop tartare

Scallop tartare with citrus

Scallops a la nage

Scallops breton style

Scallops cassolette with black truffle