Meal and wine pairing
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Meursault Blanc
Serve at: 12-14°C or 54-57 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.
This drink is paired well with:
Meal families
Cheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Cheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Sauces
Albufera sauce
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Sauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Appetizers and Amuse-bouches
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Cheeses
Ardrahan
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
Seafish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
Prefer a pairing with a young, fruity wine.
Main courses
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
Shellfish and Seafood
Bay scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Shellfish and Seafood
Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Prefer a regional pairing.