Food and wine pairing
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Vouvray sec
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 15 years old.
Synonyms
- Vouvray dry
This drink pairs well with 425 dishes:
Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
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Pork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
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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 aged 3 to 8 years old.
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Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
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Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
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Freshwater fish
Trout 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.
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Freshwater fish
Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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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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Freshwater fish
Trout with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Freshwater fish
Trout with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Freshwater fish
Trout with Saint George's mushrooms
Prefer a pairing with a wine aged 3 to 8 years old.
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Freshwater fish
Trout with Saint George's mushrooms in parchment
Prefer a pairing with a wine aged 3 to 8 years old.
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Cheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.
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Seafish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Poultry
Turkey supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
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Cheeses
Twig farm goat tomme
United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.
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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 Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
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