Meal and wine pairing

Photo by Sharon Hahn Darlin (CC BY 2.0)
https://www.flickr.com/photos/sharonhahndarlin/53005351099/

Gros Plant du Pays Nantais sur lie

Vins tranquilles blancs

Serve at: 09-11°C ou 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

This drink is paired well with 16 meals:?>

Meal families

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cheeses

Crü di capra

Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

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Sea fish

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Mussels steamed with cider and bacon

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

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Sea fish

Pickled mackerel fillets in white wine

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Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

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Shellfish and Seafood

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood