Food and wine pairing

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 2 to 4 years old.

>dish info

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

>dish info