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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

Braised monkfish with curry sauce

Braised monkfish with curry sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Curry sauce : velouté curry and cream.
Prefer a pairing with a dry wine.
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Shellfish and Seafood

Braised scallops

Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a dry wine.
> view all pairings

Cheeses

Brie

Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a dry wine.
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Cheeses

Brie de Melun

Brie de Melun
France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a dry wine.
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Appetizers and Amuse-bouches

Casse-museau

Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Prefer a pairing with a dry wine.
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Cheeses

Chabichou

Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
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Sauces

Champagne sauce

Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
Prefer a pairing with a dry wine.
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Cold starters

Chicken aspic

Chicken 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.
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Main courses

Chicken waterzooi

Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Prefer a pairing with a dry wine.
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Veal

Classic blanquette de veau

Classic 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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