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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:

Desserts and Sweet Courses

Strawberry charlotte

Strawberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Cheeses

Trillium

Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Seafish

Tuna ceviche

Tuna 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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Desserts and Sweet Courses

Vacherin

Vacherin
Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Cheeses

Vacherin Mont-d'or

Vacherin Mont-d'or
Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.
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Desserts and Sweet Courses

Vanilla mille-feuille

Vanilla mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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Cheeses

Veigadarte

Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.
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Cheeses

Winnimere

Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
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Cold starters

Zakuski

Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
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Seafish

Zarzuela

Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .
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