Food and wine pairing
Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53671751794/
Vouvray demi-sec
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 4 to 8 years old.
Synonyms
- Vouvray medium-dry
This drink pairs well with 143 dishes:
Pork
Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Prefer a pairing with a wine of at least 2 years old.
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Cheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
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Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Cheeses
Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
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Cheeses
Picolin
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.
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Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
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Cheeses
Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
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Desserts and Sweet Courses
Rhubarb sablé
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
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Cured Meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
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Cured Meats
Rillettes
Pork meat slowly cooked over low heat in its own fat.
Served cold.
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Cured Meats
Rillettes de Tours
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.
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