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Food and wine pairing

Turbot with hollandaise sauce

Photo de stu_spivack (CC BY-SA 2.0) ajoutée le 25/02/2023
https://www.flickr.com/photos/stuart_spivack/4619757757/

Seafish

Turbot with hollandaise sauce

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

This dish pairs well with 33 drinks :

Alsace Riesling

Alsace Riesling
Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine with residual sugar.
>dish info

Bandol blanc

Bandol blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine of at least 2 years old.
>dish info

Barsac

Barsac
Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

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