Meal and wine pairing
Photo by L.A. Foodie(CC BY 2.0)
https://www.flickr.com/photos/lafoodie/12841891375/
Sea bass and smoked salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Synonyms: Branzino and salmón ahumado tartareThis dish pairs well with 7 drinks :
Drinks and wines types
Graves Blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Montravel Blanc
Still white wine(s)
Serve at 07-11°C or 45-52 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 6 years old.
Muscadet
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
Petit Chablis
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
Pouilly-Fuissé
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Sancerre Blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Prefer a pairing with a wine under 3 years old.
Witbier
Beer(s)
Serve at 06-09°C or 43-48 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 months.
Pairing with a dominant Sauvignon grape.
Prefer a pairing with a wine under 2 years old.