Food and wine pairing

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Bordeaux Haut-Benauge Avec sucres

Sweet and Medium-sweet white wine(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 24 dishes:

Meals families

Appetizers and Amuse-bouches (7)

Cold starters (1)

Desserts and Sweet Courses (2)

Poultry (12)

Sauces (1)

Seafish (1)

Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

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Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Poultry

Bresse fattened chicken with fresh cream

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Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Desserts and Sweet Courses

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.

Almond biscuit.

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Poultry

Duck foie gras

Served cold.

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Poultry

Duck foie gras au naturel

Served cold.

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Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.

Served cold.

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Appetizers and Amuse-bouches

Duck foie gras canapé

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Poultry

Duck foie gras confit

Served on toasts as an appetizer.

Served cold.

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Poultry

Duck foie gras croquettes

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Cold starters

Duck foie gras mille-feuille

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Poultry

Duck foie gras with salt

Served cold.

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Desserts and Sweet Courses

Four quarters apple cake

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Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

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Poultry

Sautéed duck foie gras

Served hot.

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Appetizers and Amuse-bouches

Savory petits fours

Prefer a pairing according the side dish.

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Seafish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

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Poultry

Steamed duck foie gras

Served cold.

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Sauces

White sauce

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

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