Sancerre blanc

Cheeses

St. Stephen

United States. New York. Stephentown.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Shellfish and Seafood

Steamed Bay scallops

Steam or stew : Steaming in a container closed by a lid.

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Shellfish and Seafood

Steamed mussels with saffron

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Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

The richer the smoked salmon, more the wine must be marked by the acidity.

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Shellfish and Seafood

Steamed scallops

Steam or stew : Steaming in a container closed by a lid.

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Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Prefer a pairing with a young, fruity wine.

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Cheeses

Stinking bishop

United Kingdom. Gloucestershire.

Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

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Cold starters

Stuffed avocado with crab and lobster

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

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Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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Pork

Stuffed pig's trotter

Prefer a pairing based on the stuffing.

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Seafish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Shellfish and Seafood

Stuffed squid with rice

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Cheeses

Sunset bay

United States. Oregon.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dish usually served with steamed potatoes.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Prefer a pairing with a wine aged 1 to 5 years old.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Prefer a pairing with an unoaked wine.

Prefer a pairing with a wine aged 1 to 5 years old.

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Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Cheeses

Tarentaise cheese

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 9 months minimum.

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Cheeses

Tarentaise reserve cheese

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 12 months minimum.

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Main courses

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

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Food and wine pairing

Sancerre blanc

Synonyms

This drink pairs well with 794 dishes:

St. Stephen

Steamed Bay scallops

Steamed mussels with saffron

Steamed potatoes salad with smoked salmon and dill

Steamed scallops

Steamed white asparagus

Stinking bishop

Stuffed avocado with crab and lobster

Stuffed cucumber with cottage cheese and smoked salmon

Stuffed mussels with parsley butter

Stuffed pig's trotter

Stuffed sea bass filets façon bourgeoise

Stuffed squid with rice

Sunset bay

Supreme of pike-perch with beurre blanc sauce

Sushi

Sweet and sour pork ribs

Tablier de sapeur with gribiche sauce

Tagliatelle with seafood

Tagliatelle with smoked salmon

Tandoori chicken

Tarentaise cheese

Tarentaise reserve cheese

Tartiflette with Munster