Meal and wine pairing

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Coteaux champenois Blanc

Vins tranquilles 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 70 meals:?>

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."

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Cooked 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.

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Cooked meats

Andouillette de Troyes

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Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Shellfish and Seafood

Baked oysters

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Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.

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Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

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Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

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Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

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Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Cheeses

Chaource

France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

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Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Cold starters

Crab aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Cold starters

Crab aspic with herbs

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Shellfish and Seafood