Meal and wine pairing
Photo by Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/16355517496/
Puligny-Montrachet Premier cru Blanc
Serve at: 12-14°C or 54-57 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 8 to 12 years old.
This drink is paired well with:
Meal families
Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Shellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Shellfish and Seafood
Lobster with melted butter
Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.
Cheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Hot Starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Offal and tripe
Veal sweetbreads with financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
Hot Starters
Vol-au-vent financiere
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
Prefer a pairing with a young, flowery wine.