Meal and wine pairing
Photo by Olena Bohovyk (CC0 1.0)
https://unsplash.com/fr/photos/quelques-verres-de-vin-assis-sur-une-table-03bcC8mEG5w
Champagne Blanc Extra-brut
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
This drink is paired well with:
Meal families
Main courses
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
Seafish
Halibut crudo
Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.
Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
Seafish
Red tuna tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Main courses
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
Pairing with a dominant Pinot noir grape.