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:
Shellfish and Seafood
Bay scallop 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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Shellfish and Seafood
Bay 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.
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Shellfish and Seafood
Bay scallops a la plancha
Prefer a pairing with a dry wine.
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Shellfish and Seafood
Bay scallops and clams cassolette with curry
Cassolette : individual container for presenting a dish.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
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Cheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Prefer a pairing with a dry wine.
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Sauces
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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Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Prefer a pairing with a dry wine.
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Mushrooms, Vegetables, Pasta and Rice
Black truffle
Prefer a pairing with a dry wine.
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Mushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine of at least 7 years old.
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Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a dry wine.
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Seafish
Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a dry wine.
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Mushrooms, Vegetables, Pasta and Rice
Blinis with crab, potatoes and curry
Prefer a pairing with a dry wine.
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Mushrooms, Vegetables, Pasta and Rice
Blinis with smoked salmon
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
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Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
Prefer a pairing with a dry wine.
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Shellfish and Seafood
Boiled crab
Crab cooked in a broth.
Prefer a pairing with a dry wine.
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Hot Starters
Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Prefer a pairing with the sauce or the garnish.
Prefer a pairing with a dry wine.
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Pork
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.
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Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a dry wine.
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