Food and wine pairing
Photo de alljengi (CC BY-SA 2.0)
https://www.flickr.com/photos/27718315@N02/53203448930/
Touraine blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 3 years old.
Synonyms
- Touraine white wine
This drink pairs well with 304 dishes:
Seafish
Smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
> view all pairings
Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
> view all pairings
Hot Starters
Snails in bread crust
Dish made with bread dough.
Prefer a pairing with a young wine.
> view all pairings
Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
Prefer a pairing with a young wine.
> view all pairings
Hot Starters
Snails puff pastry
Dish made with puff pastry.
Prefer a pairing with a young wine.
> view all pairings
Seafish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view all pairings
Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
Pairing with a dominant Sauvignon grape.
> view all pairings
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view all pairings
Poultry
Steamed chicken supreme stuffed with herbs
Poultry supreme : all the white meat from the breast and wings of poultry.
> view all pairings
Cheeses
Stinking bishop
United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.
Pairing with a dominant Chardonnay grape.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
> view all pairings
Shellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
Prefer a pairing with a young wine.
> view all pairings
Main courses
Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
> view all pairings
Cheeses
Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
> view all pairings
Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view all pairings
Main courses
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view all pairings
Pizza, Quiche, Tart, Pie
Touraine-style quiche
Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Prefer a pairing with a wine under 3 years old.
> view all pairings
Cheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.
> view all pairings