Meal and wine pairing
Photo by Kathleen Tyler Conklin(CC BY 2.0)
https://www.flickr.com/photos/ktylerconk/2465680499/
Clams with mariniere sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
This dish pairs well with:
Wine colors
Côtes de Provence
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Fiefs Vendéens Brem
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Fiefs Vendéens Chantonnay
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Fiefs Vendéens Mareuil
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Fiefs Vendéens Pissotte
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Fiefs Vendéens Vix
White
Serve at 10-12. °C (50-54 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old. ”
Muscadet Côtes de Grand-Lieu Sur lie
White
Serve at 09-11. °C (48-52 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 2 to 5 years old. ”