Meal and wine pairing
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Reuilly Blanc
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.
This drink is paired well with:
Meal families
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cured Meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Sauces
Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Sauces
Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
Seafish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Main courses
Burgundy style potée
Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.
Main courses
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Prefer a pairing with an unoaked wine.
Cured Meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
Cured Meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
Offal and tripe
Calf’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a regional pairing.