Meal and wine pairing
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Champagne Blanc de blancs 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) : 1 to 2 years old.
This drink is paired well with 275 meals:?>
Meal families
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.
Appetizers
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.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealMushrooms, Vegetables, Pasta and Rice
Artichokes in pinzimonio
Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.
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Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view the mealSea fish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
> view the mealShellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Bay scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Bay scallop risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view the mealShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view the mealShellfish and Seafood
Bay scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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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.
> view the mealBeef
Beef carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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