Food and wine pairing

Photo de David (CC BY 2.0) ajoutée le 18/02/2023
https://www.flickr.com/photos/50339292@N07/5011674917/

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

This dish pairs well with 15 drinks :

Alsace Sylvaner

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a regional pairing.

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Bourgogne Aligoté

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Bouzeron

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Chablis

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Champagne Grand cru Blanc de blancs Brut

White sparkling wine(s)

Serve at 08-10°C or 46-50 °F.

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Corbières blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Crémant de Bourgogne Blanc de blancs

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

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Crémant de Savoie Brut

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Pairing with a dominant Altesse and Jacquère grapes.

>dish info

Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

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Hopfenweisse

Beer(s)

Serve at 07-08°C or 45-46 °F.

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Petit Chablis

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

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Pouilly-Fumé

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

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Saint-Véran

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Sancerre blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

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Vodka

Spirit(s) and liqueur(s)

Serve at 00-05 °C or 32-41 °F

Once you open the bottle, consume it within 12 months.

>dish info