Food and wine pairing

Photo de Melissa Doroquez (CC BY-SA 2.0) ajoutée le 25/01/2025
https://www.flickr.com/photos/merelymel/2889721988/

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.

This dish pairs well with 15 drinks :

Aloxe-Corton blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Anjou blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a dry wine.

>dish info

Auxey-Duresses blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Beaune blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Champagne blanc brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Chassagne-Montrachet blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Collioure blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Corbières blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Côtes de Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

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Meursault blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Puligny-Montrachet blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

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Quincy

Still white wine(s)

Serve at 06-08°C or 43-46 °F.

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Saint-Mont blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Sancerre blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info