Meal and wine pairing
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Savennières Roche aux Moines
Serve at: 10-12°C or 50-54 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 30 years old.
This drink is paired well with:
Meal families
Sauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
Prefer a pairing with a dry wine.
Freshwater fish
Eel with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
Prefer a pairing with a dry wine.
Freshwater fish
Eel with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Prefer a pairing with a dry wine.
Freshwater fish
Fish quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
Prefer a pairing with a dry wine.
Freshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a dry wine.
Freshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a dry wine.
Freshwater fish
Pike-perch a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Prefer a pairing with a dry wine.
Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a dry wine.
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a dry wine.
Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a dry wine.
Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a dry wine.
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Prefer a pairing with a dry wine.
Freshwater fish
Pike quenelles
Prefer a pairing with a dry wine.
Prefer a pairing with a wine of at least 8 years old.
Freshwater fish
Pike quenelles with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a dry wine.
Prefer a pairing with a dry wine.