Meal and wine pairing
Photo by Pelle Sten (CC BY 2.0)
https://www.flickr.com/photos/pellesten/5287545889/
Champagne blanc 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
Sauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Appetizers and Amuse-bouches
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Appetizers and Amuse-bouches
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Cured Meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Cured Meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Cured Meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
Appetizers and Amuse-bouches
Antipasti
« before the meal »
Prefer a pairing according the side dish.
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Appetizers and Amuse-bouches
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
Cheeses
Ardrahan
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Seafish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
Main courses
Baeckeoffe
France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.
Prefer a pairing with a vinous wine.