Meal and wine pairing
Photo by Stephanie Watson (CC BY 2.0)
https://www.flickr.com/photos/stephaniewatson/2677295423/
Limoux Blanquette de Limoux
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 years old.
This drink is paired well with:
Meal families
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Sauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
Desserts and Sweet Courses
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Desserts and Sweet Courses
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
Desserts and Sweet Courses
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.