Meal and wine pairing
Photo by Paul Arps(CC BY 2.0)
https://www.flickr.com/photos/slapers/6089249328/
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Synonyms:
- Langoustine cassolette with creamy sauce
- Norway lobster cassolette with cream sauce
- Norway lobster cassolette with creamy sauce
- Dublin Bay prawn cassolette with cream sauce
- Dublin Bay prawn cassolette with creamy sauce
- Scampi cassolette with cream sauce
- Scampi cassolette with creamy sauce
This dish pairs well with 5 drinks :
Drinks and wines types
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.
Côtes du Rhône Blanc
Still white wines
Serve at 09-11°C ou 48-52 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 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.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 7 years old.