Meal and wine pairing

Photo by Thomas Quine (CC BY 2.0)
https://www.flickr.com/photos/quinet/8993993604/

Marsannay Blanc

Vins tranquilles blancs

Serve at: 11-13°C ou 52-55 °F.

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 8 years old.

This drink is paired well with 70 meals:?>

Meal families

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

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Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

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Sea fish

Braised salmon

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse fattened chicken with fresh cream

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Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

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Poultry

Casseroled guinea fowl

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Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cooked meats

Duck terrine

Served cold or at room temperature.

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Consommé and Soup

Fish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Consommé and Soup