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Food and wine pairing ideas

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Meal and wine pairing

Bay scallop with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Synonyms: Bay scallop with beurre blanc

This dish pairs well with:

Wine colors

Alsace Grand cru Riesling

White

Still wine

Serve at 08-10. °C (46-50 °F)

Main grape variety: Riesling

Prefer a pairing with a wine over 2 years old.
Aging potential (estimation) : 10 to 15 years old.

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Anjou

White

Still wine

Serve at 08-10. °C (46-50 °F)

Prefer a pairing with a dry wine.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

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Auxey-Duresses

White

Still wine

Serve at 15-16. °C (59-61 °F)

Prefer a pairing with a wine of at least 3 years old.
Aging potential (estimation) : 3 to 5 years old.

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Chablis

White

Still wine

Serve at 10-12. °C (50-54 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old.

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Languedoc

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 5 years old.

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Pouilly-Fuissé

White

Still wine

Serve at 10-12. °C (50-54 °F)

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old.

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Rully

White

Still wine

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.

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Sancerre

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 5 years old.

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