Food and wine pairing

Salmon with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>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 10-12°C or 50-54 °F.

>dish info