Meal and wine pairing
Photo by Kai Hendry(CC BY 2.0)
https://www.flickr.com/photos/hendry/497848525/
Monkfish blanquette with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
This dish pairs well with:
Wine colors
Auxey-Duresses
White
Serve at 15-16. °C (59-61 °F)
“ Pair with a wine of 2 to 4 years old.
Aging potential (estimation) : 3 to 5 years old. ”
Chassagne-Montrachet
White
Serve at 12-14. °C (54-57 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 4 to 6 years old. ”
Crozes-Hermitage
White
Serve at 12-14. °C (54-57 °F)
“ Pair with a wine over 1 year old.
Aging potential (estimation) : 3 to 6 years old. ”
Puligny-Montrachet
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Viré-Clessé
White
Serve at 11-13. °C (52-55 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”