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Food and wine pairing ideas

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Meal and wine pairing

Bienvenues-Bâtard-Montrachet

Still wine

Serve at: 12-14. °C (54-57 °F)

This wine is paired well with 75meals

Meal families

Sauces

Albufera sauce

Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Poultry

Duck dodine

Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.

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Cold starters

Egg in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.

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