Food and wine pairing

Sea bream in salt crust with hollandaise sauce

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

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

>dish info

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info