Meal and wine pairing
Photo by Dan Phiffer (CC BY 2.0)
https://www.flickr.com/photos/dphiffer/9067736/
Saint-Mont Blanc
Serve at: 10-12°C or 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
This drink is paired well with:
Meal families
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Shellfish and Seafood
Citrus scallops skewers
Pairing with a blending wine from Gros manseng blanc, Petit courbu and Petit manseng grape.
Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
Seafish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Mushrooms, Vegetables, Pasta and Rice
Guacamole with prawn
Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
Seafish
Halibut fillets with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Mushrooms, Vegetables, Pasta and Rice
Mussel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Seafish
Pickled mackerel fillets in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
Prefer a regional pairing.