Food and wine pairing

Photo de Dominic Lockyer (CC BY 2.0)
https://www.flickr.com/photos/farehamwine/10553673473/

Champagne blanc brut millésimé

White sparkling wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 4 to 8 years old.

Synonyms

Vintage Brut Champagne

This drink pairs well with 42 dishes:

Meals families

Appetizers and Amuse-bouches (7)

Cheeses (13)

Eggs (3)

Main courses (1)

Mushrooms, Vegetables, Pasta and Rice (5)

Poultry (9)

Salads (1)

Shellfish and Seafood (3)

Cheeses

Parmigiano Reggiano

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 12 months minimum.

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Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 36 months.

Prefer a pairing with a developed wine.

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Cheeses

Parmigiano Reggiano with balsamic vinegar

Prefer a pairing with a wine over 8 years old.

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Appetizers and Amuse-bouches

Pickled olives

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Main courses

Pigeon pastilla

Pairing with a dominant Pinot noir grape.

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Poultry

Roast guinea fowl with morels

Pairing with a blending wine from Chardonnnay and Pinot meunier.

Prefer a pairing with a vintage wine more than 10 years old.

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Poultry

Roast spring chicken with morel mushrooms

Pairing with a blending wine from Chardonnnay and Pinot meunier.

Prefer a pairing with a vintage wine more than 10 years old.

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Cheeses

Sapore del piave

Italy. Veneto. Oderzo.

Pressed and cooked cheese made from pasteurized cow’s milk.

Ripening : over 12 months.

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Salads

Sauteed porcini mushroom salad

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Shellfish and Seafood

Scallop carpaccio with tapenade

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

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Shellfish and Seafood

Shrimp tempura

Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.

Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Pairing with a dominant Pinot noir grape.

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Poultry

Squab with morels

Pairing with a blending wine from Chardonnnay and Pinot meunier.

Prefer a pairing with a vintage wine more than 10 years old.

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Appetizers and Amuse-bouches

Stuffed olives

Prefer a pairing based on the stuffing.

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Appetizers and Amuse-bouches

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Appetizers and Amuse-bouches

Tastou

France. Occitania. Lot.

Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.

Prefer a pairing with a wine over 10 years old.

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Mushrooms, Vegetables, Pasta and Rice

White truffle

Prefer a pairing with a developed wine.

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Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a prestige cuvée.

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Poultry

Young guinea fowl with morels

Pairing with a blending wine from Chardonnnay and Pinot meunier.

Prefer a pairing with a vintage wine more than 10 years old.

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