Meal and wine pairing
Photo by Ian Sommerville(CC BY-SA 2.0)
https://www.flickr.com/photos/iansommerville/5975560953/
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Synonyms: Veal escalope with sauce normandeThis dish pairs well with:
Wine colors
Bergerac
White
Still wine
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Châteauneuf-du-Pape
White
Still wine
Serve at 10-12. °C (50-54 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old. ”
Meursault
White
Still wine
Serve at 12-14. °C (54-57 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old. ”
Premières côtes de Bordeaux
White
Still wine
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a wine over 4 years old.
Aging potential (estimation) : 5 to 10 years old. ”
Puligny-Montrachet
White
Still wine
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a developed wine.
Aging potential (estimation) : 4 to 8 years old. ”