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Food and wine pairing ideas

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Food and wine pairing

Crémant de Bourgogne Chardonnay

Photo de Xenia Hübner (CC BY 2.0)
https://www.flickr.com/photos/199843594@N07/53483116685/

Crémant de Bourgogne Chardonnay

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 18 dishes:

Cheeses

Brillat-Savarin

Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
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Cheeses

Charolais

Charolais
France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
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Pizza, Quiche, Tart, Pie

Seafood quiche

Seafood quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Hot Starters

Seafood vol-au-vent

Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
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Cheeses

St. Stephen

St. Stephen
United States. New York. Stephentown.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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