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Food and wine pairing ideas

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Food and wine pairing

Savennières

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.

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

This drink pairs well with 451 dishes:

Seafish

Salmon tartare

Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a dry wine.
> view all pairings

Seafish

Salmon tartare with sweet spices

Salmon tartare with sweet spices
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a dry wine.
> view all pairings

Seafish

Salt-crusted sea bass

Salt-crusted sea bass
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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Cheeses

Savaron

Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
Prefer a pairing with a dry wine.
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Shellfish and Seafood

Scallop tartare

Scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a dry wine.
> view all pairings

Shellfish and Seafood

Scallops a la nage

Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Prefer a pairing with a dry wine.
> view all pairings