Food and wine pairing

Bay scallop tartare with lime and curry sauce

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

Curry sauce : velouté curry and cream.

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 5 years old.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Beer(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 months.

>dish info

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 8 years old.

>dish info

Beer(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 months.

>dish info