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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:

Freshwater fish

Trout tartare

Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a dry wine.
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Cheeses

Truffe du Périgord

Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.
Prefer a pairing with a dry wine.
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Seafish

Tuna ceviche

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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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.
Prefer a pairing with a dry wine.
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Cheeses

Valençay

Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a dry wine.
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