Food and wine pairing

Photo de Edsel Little (CC BY-SA 2.0)
https://www.flickr.com/photos/edsel_/6717208473/

Braised monkfish with curry sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Curry sauce : velouté curry and cream.

This dish pairs well with 5 drinks :

Château-Grillet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 15 to 20 years old.

Prefer a pairing with a off-dry wine.

Prefer a pairing with a wine aged 8 to 15 years old.

>dish info

Condrieu demi-sec

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 12 years old.

Prefer a pairing with a wine aged 2 to 6 years old.

>dish info

Côtes de Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

>dish info

Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

Pairing with a dominant Sémillon grape.

Prefer a pairing with a wine of at least 5 years old.

>dish info

Savennières

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

Prefer a pairing with a dry wine.

>dish info