Meal and wine pairing
Photo by Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/53112415675/
Coteaux du Loir sec
Vins tranquilles blancs
Serve at: 08-10°C ou 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with 20 meals:?>
Meal families
Cooked meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Sea fish
Blanquette of monkfish
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.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view the mealCheeses
Coolea Plain
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.
Warm starters
Ficelle picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.
Pork
Grilled marinated pork chop
Marinated pork with garlic, oregano, paprika, and salt.
> view the mealCooked meats
Roasted andouille de Guéméné with apple compote and white wine sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Shellfish and Seafood
Scallops breton style
Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.
> view the mealOffal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
Freshwater fish
Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view the meal