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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:

Offal and tripe

Lamb’s brain with brown butter

Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Prefer a pairing with a dry wine.
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Cheeses

Le Trou du Cru

Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Prefer a pairing with a dry wine.
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Pizza, Quiche, Tart, Pie

Leek quiche

Leek quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Prefer a pairing with a dry wine.
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Cheeses

Lincoln log

Lincoln log
United States. Michigan.
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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Shellfish and Seafood

Lobster a la nage

Lobster 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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Cold starters

Lobster aspic

Lobster 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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Seafish

Lox

Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a dry wine.
Prefer a pairing with a wine aged 5 to 10 years old.
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Mushrooms, Vegetables, Pasta and Rice

Masoor dal

Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Prefer a pairing with a dry wine.
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Seafish

Merlu koxkera

Merlu koxkera
Spain. Basque Country. San Sebastián.
Specialty made with hake with asparagus, shellfish, hard-boiled egg and peas served with a green sauce (salsa verde: garlic, fish stock, olive oil and white wine with parsley).
Prefer a pairing with a dry wine.
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Seafish

Monkfish in americaine sauce

Monkfish in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Prefer a pairing with a dry wine.
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