Food and wine pairing
Photo de Dominic Lockyer (CC BY 2.0)
https://www.flickr.com/photos/farehamwine/14325349429/
Chablis Premier cru
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 8 to 12 years old.
This drink pairs well with 91 dishes:
Shellfish and Seafood
Sautéed scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
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Offal and tripe
Sautéed veal sweetbreads
Prefer a pairing with a wine aged 4 to 8 years old.
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Mushrooms, Vegetables, Pasta and Rice
Scallop risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
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Main courses
Shrimp dim sum
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
Prefer a pairing with a young wine with a good acidity.
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Shellfish and Seafood
Shrimp raviole with langoustine
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Seafish
Smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
Prefer a pairing with a wine aged 4 to 8 years old.
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Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
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Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
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Shellfish and Seafood
Steamed Bay scallops
Steam or stew : Steaming in a container closed by a lid.
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Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
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Miscellaneous
Sturio caviar
Caviar from Aquitaine.
Prefer a pairing with a wine aged 4 to 8 years old.
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Main courses
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
Prefer a pairing with a young wine.
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