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:
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Prefer a pairing with a fruity wine.
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Cheeses
Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
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Cheeses
Charolais
France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
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Cheeses
Chavroux
Fresh cheese made from pasteurized goat’s milk.
Prefer a regional pairing.
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Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Appetizers and Amuse-bouches
Cheese croquettes
Prefer a pairing with a young wine.
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Main courses
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
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Cold starters
Chicken 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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Poultry
Chicken fricassee with mushrooms
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Poultry
Chicken galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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Poultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
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Main courses
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
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Poultry
Chicken with cream sauce and button mushrooms
Cream sauce : béchamel sauce with cream.
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Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
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Miscellaneous
Chop suey
Chop suey : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts…) bound with a starch-thickened sauce.Usually served with rice, sometimes with noodles.
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