Meal and wine pairing
Photo by Sarah Stierch (CC0 1.0)
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Bordeaux Blanc
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with:
Meal families
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Shellfish and Seafood
Arcachon gravettes prepared Bordelaise-style
Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.
Mushrooms, Vegetables, Pasta and Rice
Artichokes with melted butter
Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
Prefer a pairing with an unoaked wine.
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Beef
Beef carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.
Offal and tripe
Bordeaux style tricandilles
France. Nouvelle-Aquitaine. Gironde.
Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.
Pairing with a dominant Sauvignon grape.
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Salads
Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
Appetizers and Amuse-bouches
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Prefer a pairing according the side dish.