Meal and wine pairing
Photo by stu_spivack(CC BY-SA 2.0)
https://www.flickr.com/photos/stuart_spivack/4619757757/
Sea bream in salt crust with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Synonyms:
- Salt-baked sea bream with hollandaise sauce
- Salt-crusted sea bream with hollandaise sauce
This dish pairs well with 5 drinks :
Drinks and wines types
Entre-Deux-Mers Blanc
Vins tranquilles blancs
Serve at 10-12°C ou 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Graves Blanc
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.
Patrimonio Blanc
Vins tranquilles blancs
Serve at 08-10°C ou 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Pessac-Léognan Blanc
Vins tranquilles blancs
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old and more for a classed growth.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.