Food and wine pairing
Photo de Bex Walton (CC BY-SA 2.0)
ajoutée le 24/05/2024
https://www.flickr.com/photos/bexwalton/49317866413/
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Synonyms
- Monkfish tartare
This dish pairs well with 30 drinks :
Bandol rosé
Still rosé wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Bellet blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Cassis blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young vintage.
>dish info
White sparkling wine(s)
Côtes de Provence blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young wine.
>dish info
Entre-Deux-Mers blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young vintage.
>dish info
Graves blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Prefer a pairing with a young vintage.
>dish info
Jurançon sec
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a young wine.
>dish info
Beer(s)
Pouilly-Fuissé
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young vintage.
>dish info
Pouilly-Loché
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Prefer a pairing with a young wine.
>dish info
Pouilly-Vinzelles
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Prefer a pairing with a young wine.
>dish info
