Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Chablis
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 5 to 7 years old.
This drink pairs well with 791 dishes:
Shellfish and Seafood
Small oysters
Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.
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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 2 to 5 years old.
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Seafish
Smoked salmon and potatoes
The richer the smoked salmon, more the wine must be marked by the acidity.
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Cold starters
Smoked salmon and shrimp aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Cold starters
Smoked salmon aspic with Champagne
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Seafish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
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Salads
Smoked salmon salad
The richer the smoked salmon, more the wine must be marked by the acidity.
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Appetizers and Amuse-bouches
Smoked salmon toast
The richer the smoked salmon, more the wine must be marked by the acidity.
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Appetizers and Amuse-bouches
Smoked salmon toast with a drizzle of lemon juice
The richer the smoked salmon, more the wine must be marked by the acidity.
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Miscellaneous
Snail cassolette
Cassolette : individual container for presenting a dish.
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