Food and wine pairing

Photo de Will Keightley (CC BY-SA 2.0)
https://www.flickr.com/photos/feverblue/4855290597/

Crémant de Bordeaux 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 3 years old.

This drink pairs well with 21 dishes:

Meals families

Appetizers and Amuse-bouches (2)

Cheeses (7)

Cured Meats (1)

Hot Starters (1)

Main courses (1)

Miscellaneous (1)

Salads (1)

Seafish (3)

Shellfish and Seafood (4)

Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Brie de Meaux

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

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

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Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.

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

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Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.

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

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Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.

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

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Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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Main courses

Corn dog

Canada. United States.

Smoked sausage coated in batter and served on a stick.

Served with ketchup, mayonnaise or mustard.

Served hot.

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Seafish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a vintage wine.

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Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Seafish

Monkfish tartar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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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

Moses Sleeper

United States. California.

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

Ripening : 6 to 12 weeks.

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Shellfish and Seafood

Scallop carpaccio with citrus

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

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Shellfish and Seafood

Scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Seafish

Sea bream tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Salads

Shrimp and citrus salad

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Miscellaneous

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

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Cheeses

Twig farm goat tomme

United States. Vermont.

Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.

Ripening : 3 to 5 months.

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Hot Starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

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