Food and wine pairing

Roasted supreme of pike-perch

Fish suprême : boneless fillet.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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 11-13°C or 52-55 °F.

>dish info