Meal and wine pairing
Photo by tpholland(CC BY 2.0)
https://www.flickr.com/photos/tpholland/7387009098/
John Dory in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
This dish pairs well with:
Wine colors
Bergerac
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Cheverny
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a wine between 2 and 4 years old.
Aging potential (estimation) : 2 to 4 years old. ”
Graves
White
Serve at 09-11. °C (48-52 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 2 to 5 years old. ”
Puligny-Montrachet
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a wine between 3 and 5 years old.
Aging potential (estimation) : 4 to 8 years old. ”
Rully
White
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”
Saint-Joseph
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a rich and oaky wine.
Prefer a pairing with a dominant Marsane grape.
Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Savennières Coulée de Serrant
White
Serve at 12-14. °C (54-57 °F)
“ Prefer a pairing with a dry wine.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 30 years old. ”