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Food and wine pairing ideas

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Food and wine pairing

Sauternes

Photo de Megan Cole (CC BY 2.0)
https://www.flickr.com/photos/megs_pics/5429839275/

Sauternes

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

This drink pairs well with 596 dishes:

Seafish

Turbot with hollandaise sauce

Turbot with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Twelfth night cake

Twelfth night cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Cheeses

Twig farm goat tomme

Twig farm goat tomme
United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.
Serve with the most mature cheeses.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Vacherin

Vacherin
Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Desserts and Sweet Courses

Vatrushka with lemon

Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Veal

Veal chop Foyot

Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Veal

Veal chop with Normandy sauce

Veal chop with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Veal

Veal Milanese

Veal Milanese
Milanesa : with a Parmesan breadcrumb crust.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Offal and tripe

Veal sweetbreads with morel cream sauce

Veal sweetbreads with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Prefer a pairing with a wine over 10 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Offal and tripe

Veal sweetbreads with Normandy sauce

Veal sweetbreads with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
Prefer a pairing with a wine aged 5 to 15 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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Hot Starters

Vol-au-vent financiere

Vol-au-vent financiere
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
Prefer a pairing with a wine over 8 years old.
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Desserts and Sweet Courses

Walnut cake

Walnut cake
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
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