Meal and wine pairing
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Serve at:
10-12. °C This wine is paired well with 44meals
Meal families
Veal
Blanquette de veau
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.
Poultry
Chicken blanquette
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.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view the mealPoultry
Chicken fricassee with cream sauce
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
Cream sauce : béchamel sauce with cream.
Cheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view the mealCheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Shellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view the mealSauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
> view the mealShellfish and Seafood
Mussels with garlic and butter stuffing
Garlic and parsley butter : butter, garlic and parsley mixed.
> view the mealFreshwater fish
Pike-perch fillets with cream
Cream sauce : béchamel sauce with cream.
> view the meal