Food and wine pairing ideas

Food and wine pairing

Champagne blanc brut

Photo de Pelle Sten (CC BY 2.0)
https://www.flickr.com/photos/pellesten/5287545889/

Champagne blanc brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

Synonyms

Brut white champagne

This drink pairs well with 597 dishes:

Desserts and Sweet Courses

Citrus gratin

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

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Shellfish and Seafood

Clams mariniere with thyme

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Clams with white wine on the grill

Clams with white wine on the grill

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Sauces

Cocktail sauce

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Main courses

Cod and potatoes

Cod and potatoes

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Desserts and Sweet Courses

Coffee meringue tart

Coffee meringue tart

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Poultry

Cold fried chicken

Cold fried chicken

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Seafish

Coulibiac

Coulibiac

Russia.

Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

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Cheeses

Coulommiers

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.

Soft-ripened cow's milk cheese with bloomy rind.

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Cold starters

Crab aspic

Crab 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

Crab aspic with herbs

Crab aspic with herbs

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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Shellfish and Seafood

Crab aumoniere

Crab aumoniere

Crab meat cooked in filo pastry.

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Appetizers and Amuse-bouches

Crab canapé

Crab canapé

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Cold starters

Crab pâté

Crab pâté

Served cold.

Prefer a pairing with a vinous wine.

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Shellfish and Seafood

Crayfish a la nage with a lemon sauce

Crayfish a la nage with a lemon sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Lemon sauce : butter, lemon, cream and mustard.

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Sauces

Crayfish butter

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

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Shellfish and Seafood

Crayfish gratin

Crayfish gratin

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Salads

Crayfish salad

Crayfish salad

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Desserts and Sweet Courses

Crepe Suzette

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

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Miscellaneous

Croque-madame

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

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Miscellaneous

Croque-madame with bechamel sauce

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Miscellaneous

Croque-monsieur

Croque-monsieur

Grilled ham and cheese sandwich.

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Sauces

Cumberland sauce

Cumberland sauce

United Kingdom.

Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

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Seafish

Curled fried whiting

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

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