Meal and wine pairing
Photo by anokarina(CC BY-SA 2.0)
https://www.flickr.com/photos/anokarina/5374262431/
Roasted monkfish 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
Cheverny
White
Still wine
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
Still wine
Serve at 09-11. °C (48-52 °F)
“ Prefer a pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old. ”
Marsannay
White
Still wine
Serve at 11-13. °C (52-55 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 8 years old. ”