Food and wine pairing

Aloxe-Corton blanc Premier cru

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 10 years old.

Shellfish and Seafood

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Noilly Prat : vermouth with notes of chamomile and coriander.

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Poultry

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Shellfish and Seafood

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Noilly Prat : vermouth with notes of chamomile and coriander.

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Shellfish and Seafood

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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