Meal and wine pairing
Photo by Tjeerd Wiersma (CC BY 2.0)
https://www.flickr.com/photos/tjeerd/22428214078/
Jasnières moelleux
Vins moelleux et liquoreux blancs
Serve at: 10-12°C ou 50-54 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 30 years old.
This drink is paired well with 15 meals:?>
Meal families
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view the mealPoultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
> view the mealCheeses
Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
Game animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view the mealDesserts
Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Lemon miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Osterlammele
France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.
Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view the meal