Meal and wine pairing

Photo by Lauren Nelson (CC BY 2.0)
https://www.flickr.com/photos/lulieboo/5635904137/

Anjou-Coteaux de la Loire

Vins tranquilles blancs

Serve at: 10-12°C ou 50-54 °F.

Pair with a wine of at least 2 years old.
Aging potential (estimation) : 10 to 15 years old.

This drink is paired well with 35 meals:?>

Meal families

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

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Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

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Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

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Appetizers

Crescent dogs

Sausage filled with cheese, wrapped in puff pastry.

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Main meals

Curry pork loin

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Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

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Cheeses

Fleur d’Audresselles

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.

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Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

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Freshwater fish

Grillled pike

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Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

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Desserts