Meal and wine pairing
Photo by Steve Daniel Licence Unsplash
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Champagne Grand cru Blanc Brut
Vins effervescents blancs
Serve at: 08-10°C ou 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
This drink is paired well with 116 meals:?>
Meal families
Shellfish and Seafood
Bay scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Black truffle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Brie à la truffe noire
France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.
Desserts
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.
Main meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
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Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
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Chicken supreme with morels
Poultry supreme : all the white meat from the breast and wings of poultry.
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