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Food and wine pairing ideas

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Meal and wine pairing

Chicken supreme with maitre d’hotel butter

Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.

This dish pairs well with:

Wine colors

Entre-Deux-Mers

White

Still wine

Serve at 10-12. °C (50-54 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

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Picpoul de Pinet

White

Still wine

Serve at 08-10. °C (46-50 °F)

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

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