Food and wine pairing

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Savigny lès Beaune blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 4 to 10 years old.

Synonyms

Savigny lès Beaune white wine

This drink pairs well with 47 dishes:

Meals families

Appetizers and Amuse-bouches (1)

Cold starters (1)

Freshwater fish (1)

Main courses (3)

Poultry (17)

Salads (4)

Seafish (9)

Shellfish and Seafood (7)

Veal (4)

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Seafish

Monkfish Mediterranean-style with saffron

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Seafish

Monkfish tail with saffron

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Seafish

Pavé of salmon with porcini mushrooms

Prefer a pairing with an oaky wine.

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Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

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Poultry

Roast guinea fowl with morels

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Seafish

Roast monkfish loin

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Poultry

Roast spring chicken with morel mushrooms

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Seafish

Roasted monkfish

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Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

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Seafish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Seafish

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.

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Seafish

Sea bass with horn of plenty in parchment

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Appetizers and Amuse-bouches

Seafood bites

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Salads

Shrimp and citrus salad

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Seafish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Poultry

Squab with morels

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Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Freshwater fish

Trout tartare and green asparagus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

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Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal chop with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

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Poultry

Young guinea fowl with morels

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