Meal and wine pairing

Trout au bleu with hollandaise sauce

Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Synonyms: Blue trout with hollandaise sauce

White

Still wine

Serve at 08-10. °C (46-50 °F)

Main grape variety: Riesling

“ Pair with a wine over 1 year old.
Aging potential (estimation) : 5 to 10 years old. ”