Meal and wine pairing
Photo by scott feldstein(CC BY 2.0)
https://www.flickr.com/photos/scottfeldstein/5635758049/
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
This dish pairs well with:
Wine colors
Entre-Deux-Mers
White
Still wine
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Picpoul de Pinet
White
Still wine
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old. ”