Meal and wine pairing
Photo by Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/8175702275/
Ladoix Blanc
Vins tranquilles blancs
Serve at: 10-12°C ou 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
This drink is paired well with 40 meals:?>
Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view the mealCheeses
Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
Sea fish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
> view the mealSea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view the mealSauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
> view the mealConsommé and Soup
Fish a la nage with saffron
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view the mealVeal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
> view the mealSauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view the mealConsommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view the meal