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Food and wine pairing ideas

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Food and wine pairing

Savennières Roche aux Moines

Photo de Darcy (CC BY 2.0)
https://www.flickr.com/photos/49142686@N00/7569391186/

Savennières Roche aux Moines

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 30 years old.

This drink pairs well with 109 dishes:

Seafish

Adour smoked salmon

Adour smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Seafish

Angulas a la bilbaína

Angulas a la bilbaína
Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Cheeses

Ash covered goat cheese

Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Seafish

Balik salmon

Balik salmon
Balik : smoked salmon from a fillet cut from the back of the salmon.
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Pork

Boudin blanc

Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Cheeses

Chabichou

Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Sauces

Champagne sauce

Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
Prefer a pairing with a dry wine.
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Freshwater fish

Eel in green sauce

Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
Prefer a pairing with a dry wine.
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Main courses

Eel matelote

Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
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Cold starters

Fish aspic

Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Freshwater fish

Gefilte fish

Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings