Food and wine pairing ideas

Food and wine pairing

Turbot soufflé with Nantua sauce

Photo de fugzu (CC BY 2.0) ajoutée le 11/09/2022
https://www.flickr.com/photos/70253321@N00/6382382453/

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

This dish pairs well with 9 drinks :

Bâtard-Montrachet

Bâtard-Montrachet

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Bergerac blanc

Bergerac blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Bienvenues-Bâtard-Montrachet

Bienvenues-Bâtard-Montrachet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Chassagne-Montrachet blanc

Chassagne-Montrachet blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Chevalier-Montrachet

Chevalier-Montrachet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Criots-Bâtard-Montrachet

Criots-Bâtard-Montrachet

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Crozes-Hermitage blanc

Crozes-Hermitage blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Montrachet

Montrachet

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Puligny-Montrachet blanc

Puligny-Montrachet blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info