Food and wine pairing

Endive with Bechamel

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

Once you open the bottle, consume it within 3 days.

>dish info

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

>dish info

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

>dish info

White sparkling wine(s)

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info