Food and wine pairing
Photo de Craig Hatfield (CC BY 2.0)
ajoutée le 14/10/2023
https://www.flickr.com/photos/craighatfield/3078958126/
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).
Synonyms
- Casserole of burgundy snails
- Casserole of snails in garlic and parsley butter
- Snails in garlic and parsley butter cassolette
This dish pairs well with 47 drinks :
Alsace Pinot noir rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine aged 2 to 5 years old.
>dish info
Bourgogne Aligoté
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young wine.
>dish info
Bourgogne blanc
Still white wine(s)
Serve at 11-13°C or 52-55 °F.
Prefer a pairing with a young wine.
>dish info
Still rosé wine(s)
Bourgogne Hautes Côtes de Nuits blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young wine.
>dish info
Côtes de Provence blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a young wine.
>dish info
Côtes du Jura blanc
Still white wine(s)
Serve at 13-16°C or 55-61 °F.
Pairing with a blending wine from Chardonnay and Savagnin.
Prefer a pairing with a young wine.
>dish info
Crémant de Bourgogne blanc Pinot noir Brut non dosé
White sparkling wine(s)
Serve at 06-08°C or 43-46 °F.
>dish info
