Meal and wine pairing
Photo by Max Khokhlov (CC BY-SA 2.0)
https://www.flickr.com/photos/prosto/2815408148/
Puligny-Montrachet Blanc
Vins tranquilles blancs
Serve at: 12-14°C ou 54-57 °F.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.
This drink is paired well with 449 meals:?>
Meal families
Sauces
Albufera sauce
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
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Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
> view the mealCold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Bay scallop and shrimp raviole with paprika
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Bay scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
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Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Bay scallops with braised endive
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Bay scallops with garlic butter
Garlic butter : butter with garlic.
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Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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