Meal and wine pairing
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Muscadet Sèvre et Maine
Serve at: 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with:
Meal families
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Seafish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Cheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Cheeses
Claquebitou
France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.
Prefer a regional pairing.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Seafish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Sauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
Cold starters
Eggs Benedict and smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
Prefer a regional pairing.