What Wine to Drink with Quenelles?

Quenelles are a traditional French dish dating back to the Middle Ages. Made from a dough of flour, butter, and eggs, and cooked in a broth, quenelles can also include fish (especially pike), poultry, or potatoes, depending on the region. Popular throughout France, especially in Alsace and Lyonnaise cuisine, quenelles are often served with creamy sauces such as Nantua sauce, béchamel, tomato sauce, or baked in a gratin.

The wide variety of quenelle recipes can make choosing the ideal wine to accompany this dish challenging. It is essential to consider the sauce when selecting a wine. For quenelles with Nantua sauce, which is a crustacean and cream-based sauce, a rich and complex dry white wine from Burgundy or Bordeaux with oak aging is highly recommended. For quenelles with tomato sauce, a light and fruity red wine, such as those from Beaujolais, or a rosé from Provence is preferable. Simpler and lighter recipes, like baked quenelles, pair wonderfully with fresh and fruity dry white wines from the Loire.

The Guide to the Best Wine Pairings with Quenelles

• For pike quenelles with Nantua sauce, choose a full-bodied dry white wine such as AOC Meursault, AOC Puligny-Montrachet, or AOC Pessac-Léognan blanc. These white wines with notes of citrus, vanilla, and buttery brioche will complement this dish perfectly.

• To accompany quenelles with tomato sauce, opt for a light red wine with soft tannins like AOC Beaujolais Villages Rouge. With its red fruit and spice aromas, this Gamay-based red wine is an ideal match for your tomato sauce quenelles. During the summer, a structured and spicy rosé from Provence is also a good alternative.

• Finally, if you prefer a simple baked quenelle dish, either plain or with béchamel, turn to a crisp and mineral white wine from the Loire, such as AOC Sancerre or AOC Pouilly-Fumé. The grapefruit, blackcurrant bud, and flint aromas will bring freshness to the wine pairing and cut through the richness of the gratin and cheese.

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