Food and wine pairing

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/53467547180/

Crémant de Limoux blanc

White sparkling wine(s)

Serve at 07-09°C or 45-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 37 dishes:

Meals families

Appetizers and Amuse-bouches (11)

Cheeses (12)

Cold starters (1)

Consommés, Broths and Soups (1)

Desserts and Sweet Courses (9)

Seafish (2)

Shellfish and Seafood (1)

Cheeses

Saint-André

France. Normandy. Orne.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Appetizers and Amuse-bouches

Salmon caviar toast

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Seafish

Salmon roe

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Shellfish and Seafood

Sautéed scallops

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Appetizers and Amuse-bouches

Savory petits fours

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Seafood bites

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Cheeses

St Gall Extra mature

Ireland. Cork.

Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Ripening : over 3 months.

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Desserts and Sweet Courses

Sugar crepe

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Cheeses

Sunset bay

United States. Oregon.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Cheeses

Trillium

United States. Indiana.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Cheeses

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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Cold starters

Zakuski

Russia.

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

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