Savennières Roche aux Moines

Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

Prefer a pairing with a dry wine.

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Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Prefer a pairing with a dry wine.

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Freshwater fish

Pike-perch quenelles with crayfish

Prefer a pairing with a dry wine.

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Freshwater fish

Pike-perch roast

Prefer a pairing with a dry wine.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

Prefer a pairing with a dry wine.

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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a dry wine.

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Freshwater fish

Pike-perch with sorrel sauce

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

Prefer a pairing with a dry wine.

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Seafish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Prefer a pairing with a dry wine.

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Seafish

Poached pavé of salmon

Prefer a pairing with a dry wine.

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Cheeses

Port Salut

France. Pays de la Loire. Mayenne.

Pressed and uncooked cheese made from pasteurized cow's milk.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Cured Meats

Rabbit pâté

Served cold or at room temperature.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a dry wine.

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Cured Meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Cured Meats

Rillettes du Mans

Prefer a pairing with a dry wine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Freshwater fish

Roast pike-perch

Prefer a pairing with a dry wine.

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Freshwater fish

Roasted pike

Prefer a pairing with a dry wine.

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Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Prefer a pairing with the wine used in the sauce.

Prefer a pairing with a dry wine.

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Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Prefer a pairing with a dry wine.

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Freshwater fish

Roasted pike-perch with beurre blanc sauce

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

Prefer a pairing with a dry wine.

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Veal

Roasted rack of veal

Prefer a pairing with a dry wine.

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Veal

Roasted rack of veal with chanterelles

Prefer a pairing with a dry wine.

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Veal

Roasted rack of veal with cream and mushrooms

Prefer a pairing with a dry wine.

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Veal

Roasted rack of veal with green asparagus

Prefer a pairing with a dry wine.

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Food and wine pairing