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Food and wine pairing ideas

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Food and wine pairing

Crémant de Bourgogne blanc

Photo de Clemens Vasters (CC BY 2.0)
https://www.flickr.com/photos/clemensv/6655205129/

Crémant de Bourgogne blanc

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 116 dishes:

Cheeses

Acapella

Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Appetizers and Amuse-bouches

Arancini

Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
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Beef

Braised oxtail

Braised oxtail
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Salads

Caesar salad

Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
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Desserts and Sweet Courses

Caramel merveilleux

Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
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Appetizers and Amuse-bouches

Casse-museau

Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
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