Food and wine pairing
Photo de Julian (CC BY-ND 2.0)
ajoutée le 06/09/2022
https://www.flickr.com/photos/djjewelz/4954316431/
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
Synonyms
- Baked turbot with black truffles and cream sauce
- Baked turbot with black truffles and creamy sauce
- Roasted turbot with black truffles and creamy sauce
See also:
- Turbot rôti
This dish pairs well with 12 drinks :
Still white wine(s)
Champagne blanc de noirs Extra-brut millésimé
White sparkling wine(s)
Serve at 08-10°C or 46-50 °F.
Pairing with a dominant Pinot meunier grape.
Prefer a pairing with a wine of at least 8 years old.
>dish info
Sauternes
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a Premier cru classé or better.
Prefer a pairing with a wine of at least 15 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info