Meal and wine pairing
Photo by Edinburgh Blog(CC BY 2.0)
https://www.flickr.com/photos/theedinburghblog/5848278486
Monkfish tail 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
Bandol
White
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 5 years old. ”
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. ”
Bourgogne
White
Serve at 11-13. °C (52-55 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old. ”
Champagne Premier cru Brut
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 8 to 12 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. ”
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. ”