MATCHING FOOD
AND WINE

Mets et vins

The whites are the ideal accompaniment for:

  • Sea food, oysters, salmon, scallops, smoked trout, and shellfish
  • Freshwater fish, zander, pike, fish mousse
  • Frogs legs
  • Barbecued fish
  • Potato pancakes
  • Easter pie
  • Potato pie
  • Lentil consommé
  • Tête de veau
  • Goat’s cheese

The reds are the ideal accompaniment for:

  • Fish in sauce: carp in a red wine matelote sauce
  • Hare terrine
  • Poached eggs in red wine
  • Cockerel in red wine sauce
  • Ox-tail with green lentils
  • Veal and lamb
  • Game birds
  • Barbecued meats

The rosés are the ideal accompaniment for:

  • Free-range poultry
  • Barbecued meats
  • Pear tart (Poirat)
  • Apple tart (Chanciau)
  • Tarte tatin
 Réalisation
Direct@Web
Union Viticole de Menetou-Salon
Tél. : 02 48 64 87 26          www.menetou-salon.com