Meal and wine pairing

Photo by Leif Kurth (CC BY 2.0)
https://www.flickr.com/photos/152376767@N03/27524136478/

Muscadet Sèvre et Maine

Vins tranquilles blancs

Serve at: 09-11°C ou 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

This drink is paired well with 130 meals:?>

Meal families

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

> view the meal

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

> view the meal

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

> view the meal

Shellfish and Seafood

Bay scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

> view the meal

Others

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

> view the meal

Cheeses

Blarney Castle

Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.

> view the meal

Sea fish

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

> view the meal

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

> view the meal

Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

> view the meal

Shellfish and Seafood

Clams

> view the meal

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.

> view the meal

Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.

> view the meal

Shellfish and Seafood

Cockles mariniere

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

> view the meal

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

> view the meal

Salads