Meal and wine pairing
Photo by Tjeerd Wiersma (CC BY 2.0)
https://www.flickr.com/photos/tjeerd/22428214078/
Jasnières moelleux
Serve at: 10-12°C or 50-54 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 30 years old.
This drink is paired well with:
Meal families
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Poultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
Cheeses
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.
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Desserts and Sweet Courses
Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Desserts and Sweet Courses
Lemon miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Desserts and Sweet Courses
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.