Meal and wine pairing
Photo by Paul Arps(CC BY 2.0)
https://www.flickr.com/photos/slapers/6089249328/
Langoustine aumoniere
Langoustine meat cooked in filo pastry.
Synonyms:
- Dublin Bay prawn beggar’s purse
- Langoustine beggar’s purse
- Norway lobster beggar’s purse
- Scampi beggar’s purse
- Crisp Dublin Bay prawn cake
- Crisp langoustine cake
- Crisp scampi cake
- Pancake bag filled with Dublin bay prawn
- Pancake bag filled with langoustine
- Pancake bag filled with Norway lobster
This dish pairs well with 8 drinks :
Drinks and wines types
Chablis Grand cru
Still white wines
Serve at 12-14°C ou 54-57 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 15 years old and more.
Champagne Blanc Brut
White sparkling wines
Serve at 06-08°C ou 43-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
Champagne Blanc de blancs Brut
White sparkling wines
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.
Chassagne-Montrachet Blanc
Still white wines
Serve at 10-12°C ou 50-54 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 4 to 6 years old.
Meursault Blanc
Still white wines
Serve at 12-14°C ou 54-57 °F.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old.
Puligny-Montrachet Blanc
Still white wines
Serve at 12-14°C ou 54-57 °F.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old.