Food and wine pairing
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Champagne blanc Brut non dosé
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Brut nature Champagne
- Champagne blanc brut intégral
- Champagne blanc brut nature
- Champagne blanc brut sauvage
- Champagne blanc brut zéro
- Champagne blanc Dosage Zéro
- Champagne blanc Pas dosé
- Champagne blanc Ultra brut
This drink pairs well with 38 dishes:
Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Shellfish and Seafood
Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Seafish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
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Cheeses
Comté fruité
France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.
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Shellfish and Seafood
Crab tempura
Tempura : japanese speciality. Fritter of seafood or vegetables.
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Shellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Seafish
Golden sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
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Salads
Greek salad
Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.
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Shellfish and Seafood
Langoustines with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Cured Meats
Mortadella
Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.
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Cheeses
Nancy's Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.
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Cold starters
Oyster and mussel tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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