Food and wine pairing
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Coteaux champenois blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 3 to 5 years old.
Synonyms
- Coteaux champenois white wine
This drink pairs well with 72 dishes:
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
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Cold starters
Fish 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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Freshwater fish
Fish quenelles with americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Cheeses
Goat brie cheese
Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
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Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Seafish
Grilled red mullet with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cheeses
Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
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Cheeses
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
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Shellfish and Seafood
Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Shellfish and Seafood
Lobster claws in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Consommés, Broths and Soups
Lobster gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
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Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
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Sauces
Melted butter sauce
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
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Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Shellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
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Shellfish and Seafood
Oysters with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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