Meal and wine pairing
Photo by Thomas Quine (CC BY 2.0)
https://www.flickr.com/photos/quinet/8993993604/
Marsannay Blanc
Serve at: 11-13°C or 52-55 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 8 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.
Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Seafish
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.
Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine of at least 3 years old.
Poultry
Bresse fattened chicken with fresh cream
Prefer a pairing with a wine of at least 3 years old.
Miscellaneous
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).
Seafish
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.
Poultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Prefer a pairing with a wine of at least 3 years old.
Consommés, Broths and Soups
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.
Consommés, Broths and Soups
Fish a la nage with saffron
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Hot Starters
Langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Prefer a pairing with a young wine.
Seafish
Monkfish tail with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Prefer a pairing with a young, fruity wine.