Meal and wine pairing
Photo by Sarah Ackerman(CC BY 2.0)
https://www.flickr.com/photos/sackerman519/4787174051/
Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
This dish pairs well with:
Wine colors
Alsace Sylvaner
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Sylvaner
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Chablis
White
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. ”
Chablis Grand cru
White
Serve at 12-14. °C (54-57 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 15 years old and more. ”
Coteaux varois en Provence
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Graves
White
Serve at 09-11. °C (48-52 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old. ”
Languedoc
White
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. ”
Saint-Aubin
White
Serve at 12-14. °C (54-57 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 8 to 12 years old. ”
Saint-Véran
White
Serve at 10-12. °C (50-54 °F)
“ Prefer a pairing with a young wine (2 years).
Aging potential (estimation) : 4 to 8 years old. ”
Sancerre
White
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. ”