Food and wine pairing
Photo de Noelle Gillies (CC BY-SA 2.0)
https://www.flickr.com/photos/noellegillies/49337202746/
Savennières
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 10 to 30 years old.
This drink pairs well with 451 dishes:
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 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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Veal
Roasted rack of veal with morel mushrooms
Prefer a pairing with a dry wine.
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Seafish
Roasted turbot with curry sauce
Curry sauce : velouté curry and cream.
Prefer a pairing with a dry wine.
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Cheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
Prefer a pairing with a dry wine.
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Cheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Prefer a pairing with a dry wine.
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Cheeses
Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Prefer a pairing with a dry wine.
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Cheeses
Sainte-Maure de Touraine
France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.
Prefer a pairing with a dry wine.
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Seafish
Salmon a l'unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Prefer a pairing with a dry wine.
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Seafish
Salmon and tuna 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).
Prefer a pairing with a dry wine.
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Cold starters
Salmon 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.
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Seafish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a dry wine.
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Seafish
Salmon in parchment 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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Seafish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a dry wine.
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Seafish
Salmon quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
Prefer a pairing with a dry wine.
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