Food and wine pairing

Photo de Tim Reckmann (CC BY 2.0)
https://www.flickr.com/photos/foto_db/54248446232/

Crémant de Bourgogne Blanc de blancs

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 13 dishes:

Meals families

Cold starters (1)

Desserts and Sweet Courses (1)

Freshwater fish (3)

Salads (1)

Seafish (4)

Shellfish and Seafood (3)

Shellfish and Seafood

Crayfish a la nage

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

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Freshwater fish

Dill marinated trout

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Desserts and Sweet Courses

Grapefruit gratin

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Shellfish and Seafood

Grilled langoustine

Scampi : langoustine without head.

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Seafish

Marinated salmon

Prefer a pairing based on the marinade.

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Seafish

Marinated salmon in lemon juice

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Salads

Marinated salmon salad

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Seafish

Marinated salmon with dill

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Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

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Seafish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Cold starters

Smoked fish platter with dill

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Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

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Freshwater fish

Trout tartare and green asparagus

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

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