Food and wine pairing

Veal chop with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

Drinks and wines types

Still white wine(s) (17)

Sweet and Medium-sweet white wine(s) (5)

Beer(s) (2)

Still red wine(s) (2)

Cider(s) / Perry / Mead (1)

White sparkling wine(s) (1)

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 4 to 10 years old.

>dish info

Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.

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

>dish info

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 3 years.

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

>dish info

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 15 years old.

>dish info